Instructions: In a food processor, coarsely chop the onion and set aside. In the same processor work bowl, coarsely chop the carrots, then add the celery and pulse to coarsely chop; remove and set aside.

In a medium saucepan, warm the oil over medium heat until hot but not smoking. Add the onion and garlic and cook, stirring occasionally, for 10 minutes.

Add the carrots, celery, lentils, chicken broth, water, oregano and pepper. Bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer until the lentils are tender, about 30 minutes.

Meanwhile, cut the ham into small (about 1/2-inch) cubes.

With a slotted spoon, remove about 1 cup of solids from the soup, transfer them to a food processor or blender and puree. Then stir puree into the soup in the saucepan.

Add the ham to the soup and return it to a boil over medium heat. Serve hot. 4 Servings

Description: "Lentils have a satisfyingly hearty, almost meaty, flavor. And, unlike most dried beans or legumes, they take only about 30 minutes to cook. The lentils for this soup are cooked in chicken broth with diced carrots and celery. Cubes of baked or boiled ha"

T(Total Time):
"0:55"

NOTES : TIME-SAVERS

Do-ahead: The vegetables and ham can be cut up ahead. The whole soup can be made well ahead and reheated.

In order to lower the fat content, I changed the recipe to fat-free chicken broth, and used on 1 tablespoon olive oil, I also added 1/4 cup of barley. This soup is absolutely fabulous. Helen D.

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