Name: Lentil and Ham Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 2 stalks celery, chopped; 2 carrots, chopped; 2 turnips, peeled and cut into 1-inch cubes; 1 red onion, chopped; 2 tablespoons all-purpose flour; 1 teaspoon chopped fresh thyme; 1 boneless ham steak (about 3/4 pound), cut into 3/4-inch cubes; 2 15.5-ounce cans lentils (do not drain); 1/2 baguette, cut into 1/2-inch cubes; 1/4 cup chopped fresh parsley; Kosher salt and freshly ground pepper

Directions

Heat 3 tablespoons butter in a large pot over medium heat. Add the celery, carrots, turnips and onion and cook, stirring occasionally, until they start browning, about 8 minutes. Add the flour and thyme; cook, stirring, until the flour is incorporated, about 2 minutes. Stir in 4 cups hot water until smooth.
Add the ham and the lentils with their liquid. Increase the heat to medium high and bring just to a boil, then reduce the heat to medium low so the soup is gently simmering. Cook, stirring occasionally, until the soup thickens slightly and the lentils are creamy, about 7 minutes.
Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the baguette cubes; sprinkle with the parsley and season with salt and pepper. Cook, stirring, until lightly toasted, about 7 minutes. Serve the soup topped with the croutons.