Lentil Soup

Here is a nice lentil soup recipe that was given to me years ago. It is a family favorite and very easy to put together. It is perfect to use up that leftover Easter ham.

Ingredients

• 2 Tablespoons olive oil
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 1/2 cup red or green pepper, chopped
• 2 cloves of garlic, minced
• 1 bay leaf
• 1 can chicken broth
• 2 teaspoons Worcestershire Sauce
• 4 to 5 cups water
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1 or 2 Roma tomatoes, chopped
• 1/2 to 1 pound ham, chopped
• 1/3 cup barley or 1 cup uncooked small shell pasta
• 1 cup dried lentils

Directions
Using a Dutch oven saute onions, celery, carrots, pepper and garlic in olive oil for 15 to 20 minutes. Add water, broth, bay leaf, Worcestershire, tomatoes, lentils, and barley. Add salt and pepper to taste. Slowly simmer for 1 hour, stirring occasionally.