Lentil Soup with Ham and Spinach

Lentils are one of those under-rated ingredients that deserve a lot more respect. Inexpensive with fiber, protein, B-vitamins and a rich, nutty flavor, they belong to the legume family that beans do, but cook much faster and don’t require soaking. Though there are many varieties, you can find green, brown and red lentils at any grocery store. The green and brown hold their shape after cooking and are perfect for soups, stews and salads. Red lentils make a nice thickener or puree.

Before using any lentil, look them over and remove any debris or broken pieces then rinse thoroughly in cold water.

Cook the lentils in water or broth, and, like beans, don’t salt them until the end of cooking or they can become tough. Start checking for doneness after 15 minutes, even though they can take up to 45 minutes to reach tenderness. The cook time depends on both the type and age of the lentil.

This classic lentil soup recipe will warm your family all season long. Serve it with crusty bread for a perfect weeknight supper.