Ham and Lentil Soup

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This hearty and flavorful soup is a wonderful way to use the leftovers from your holiday ham. The lentils are a nice deviation from the typical ham and bean soup, and add a wonderful texture. Even the picky eaters in my family (a.k.a. my children) devoured this soup.

Ingredients
1 cup dried lentils
2 tablespoons olive oil
2 ribs of celery, chopped
1 large carrot, chopped
1 cup chopped onion
2 garlic cloves, minced
4 cups chicken broth
1 can diced tomatoes, with juice
1/2 teaspoon fresh thyme (is it just me, or does dried thyme taste like dirt?)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
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1/2 teaspoon salt
Ground black pepper, to taste
1/2 cup water
2 tablespoons ketchup
2 cups fresh spinach leaves, finely chopped
2 cups chopped, cooked ham

Rinse the lentils under cold water, drain, and set aside.

Add the olive oil to a large pot over medium-high heat. When the olive oil is fragrant, add the celery, carrots, and onions and sauté until the vegetables begin to soften. Add the minced garlic, lentils, chicken broth, diced tomatoes, thyme, basil, oregano, bay leaf, salt, pepper, water, ketchup, and spinach and stir well to combine. Cover, reduce heat to low, and simmer for about 30 minutes, stirring a few times prevent the lentils from sticking.

If desired, puree the soup slightly with a stick blender (or in a regular blender) to thicken the soup. Stir in the chopped ham, cover and continue to simmer for another 30 minutes.

Serve hot and enjoy!

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