Ham Lentil Soup




  • 1 onion, chopped
  • ¼ cup olive oil
  • 4 carrots, diced
  • 4 stalks celery, chopped
  • 4-6 cloves garlic, minced
  • 1 tbsp dried oregano
  • 2 bay leaves
  • 1 tbsp dried basil
  • 1 28oz can crushed tomatoes
  • 2 cups dry lentils
  • 8 cups water
  • 1 bunch kale, rinsed and thinly sliced
  • 2 tbsp vinegar
  • salt to taste
  • ground black pepper to taste


In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes Bring to a boil. Reduce heat, and simmer for at least 1 hour.

When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, more vinegar if desired.