Lentil Soup With Peas and Ham

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1 tablespoon extra-virgin olive oil

3/4 cup diced ham (about 4 ounces)

1 medium onion, chopped

3 tablespoons chopped fresh dill

2 stalks celery, diced

2 medium carrots, diced

1 pound Yukon gold potatoes, diced (3 to 4 medium potatoes)

Kosher salt and freshly ground pepper

4 cups low-sodium chicken broth

1 cup dried yellow or red lentils, picked over and rinsed

1 cup fresh or frozen peas (thawed if frozen)

3 tablespoons plain yogurt