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We were hungry last night and, of course, we had nothing prepared. So, I started rummaging around in the pantry and fridge and came up with this pile of ingredients.

We also had some leftover Honeybaked ham from Christmas dinner. I decided to challenge myself and try to put together a ham and lentil soup.

I started by heating the oil in a large Dutch oven, and browned the onion, carrots and potatoes.

I added ½ cup water, salt and pepper then covered the pot for ~10 min. Next in the pot went the chicken stock, lentils and thyme and the mix simmered, uncovered until the lentils were tender (this took about 20 more minutes)

Since my ham was fully cooked, it was added near the end just to warm through. The fresh corn was added for only the last 2-3 minutes to finish the dish.

Pretty quick and simple! And most important, tasty! This soup was even better the next day.

By the way, if you are following Gratitude for Attitude 30 day challenge, I have decided to just update the post as opposed to reblogging everyday. I was worried your inboxes would get too full after a full month!

Ingredients

1 T olive oil

1 medium yellow onion, medium dice

1 lb. carrots, medium dice

1 lb. Yukon gold or red new potatoes, medium dice

½ cup water

1 t. kosher salt

1 t. fresh ground pepper

4 C. chicken broth + 1 C. water

1 C. dried lentils, rinsed well

4-5 sprigs fresh thyme

8 oz. cubed cooked ham

2 ears of fresh corn, kernels removed, or 1 cup frozen corn

Directions

-Heat the olive oil over medium heat. Add the onion, carrots and potatoes and cook until light brown.

-Add ½ cup water, salt and pepper and cook, covered, until the vegetables soften, ~10 minutes.

-Add the chicken broth, dried lentils and thyme leaves bring to a boil and reduce to a simmer. Cook until the vegetables and lentils are tender, ~ 20 minutes.

-Add the ham and corn for the last 5 minutes of cooking. Serve hot.