DIETS: LC GF
Servings: 4
Time: 1 Hour 30 Min

Ingredients: 

• 1 cup dried lentils
  
• 2 Tablespoons butter
• 1 medium onion, finely chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 4 cups beef broth
• 1 cup water
• 1/2 teaspoon Worcestershire sauce
• Red pepper sauce, to taste
• 1 cup half-and-half
• 1/2 cup minced cooked ham
• Salt & Pepper, to taste

Instructions: 

• Melt the butter in a large, heavy saucepan.
  
• Saute the onion, celery and carrot until softened.
• Stir in broth & water.
• Rinse the lentils. Sort over. Add to the soup. Bring to a boil.
• Lower heat to a simmer. Cover. Cook for about 1 hour or until lentils are easily mashed.
  
• Puree half of the soup mixture (in blender or food processor).
• Return all of the soup to the saucepan. Stir in Worcestershire, red pepper sauce, half&half and minced ham.
• Heat soup, but do not boil.

Nutrition Info Per Serving: 
Total Fat 9 g
Cholesterol 30 mg
Sodium 1344 mg
Potassium 771 mg
Total Carbohydrate 37 g
Dietary Fiber 7 g
Sugars 4 g
Protein 20 g