Instructions: (Curried Lentil Soup with Ham)

1. Remove most of the fat from the ham,and cut into 1/2" cubes.

2. Trim and scrape carrots, and cut into 1/4" cubes.

3. Pick over lentils, wash them, and drain in colander.

4. Heat 1Tbs. butter in a soup kettle or saucepan. Add the ham,carrots,onions,garlic and curry powder. Cook briefly over med. heat, stirring until the onions have wilted.

5. Add the lentils, 4 cups broth, water, bay leaf, thyme, and salt. Bring to a boil and simmer for 24 to 30 mins., stirring occasionally.

6. Remove 1 cup of the soup with more lentils than liquid and set aside.

Discard the bay leaf and thyme sprigs.

7. With a potato masher or wire whisk (i use an immersion blender - a.z.)

stir the soup briskly to mash the lentils. Then return the soup to a boil and add the remaining cup of broth, along with the reserved lentil soup, the vinegar, and the remaining butter. (at this point I whisk vigorously to emulsify the butter and soup - a.z.)

8. Check for seasoning and serve sprinkled with coriander.

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