Ingredients

Scale

2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 medium carrot, diced into 1/4-inch cubes
2 stalks celery, diced into 1/4-inch cubes
3 medium cloves garlic, minced
6 cups chicken broth
2 cups leftover cooked ham, diced into 1/4-inch cubes
1 cup dry green lentils
1 dried bay leaf
salt and pepper to taste
zest and juice from 1 medium lemon
2 tablespoons minced fresh parsley
1 cup firmly-packed baby spinach

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Instructions

Heat a medium pot or Dutch oven over medium-high heat. Add the oil and swirl to coat the bottom.
Add the onion, carrot, and celery. Sauté for 3-5 minutes until the onion becomes translucent.
Stir in the garlic and cook for an additional minute until fragrant.
Pour in the chicken broth, add the ham, lentils, and bay leaf. Season with salt and pepper to taste.
Bring the mixture to a simmer over medium-high heat, then cover the pot, reduce the heat to medium-low, and let it simmer for 20-25 minutes until the lentils are tender, stirring occasionally.
Remove the soup from heat and stir in the lemon zest, juice, parsley, and spinach until the spinach wilts.
Taste and adjust the seasoning if needed, then serve warm.

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Notes

For extra flavor, let the soup sit for 10-15 minutes before serving to allow the flavors to meld.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
This soup can also be frozen for up to 2 months; reheat gently on the stove.

Author: dani
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soups
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 2g
Sodium: 800mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 20g
Cholesterol: 30mg