Ham and Lentil Soup

One of my favorite dishes using fresh spring herbs and vegetables is this Ham and Lentil soup. I enjoy the fact that it is made in the crock pot so I can have most of the dinner preparation out of the way first thing in the morning. Then, I get to come home to a delicious smelling house secure in the knowledge that dinner can be on the table in 30 minutes or less.

Ham and Lentil Soup

3 cups diced ham

2 cups dried lentils

4 diced carrots

4 diced celery stalks

1 large chopped onion

1 tablespoon garlic, minced

1/2 cup white wine

3 1/2 cups water

2 (10 1/2 ounce) cans chicken broth

Dash of salt

Dash of pepper

Fresh herbs, preferably oregano, basil and thyme

Small bunch baby spinach leaves, about 6 ounces

2 tablespoons fresh lemon juice

Lemon slices for garnish

In a 3 1/2-quart or larger crock pot mix all the ingredients together, except the spinach, fresh herbs and lemon juice.

Cover pot and cook on high for 4 to 5 hours or low for 7 to 9 hours or until lentils are tender.

Add spinach and fresh herbs and stir, cover and cook 5 minutes or until tender.

Stir in lemon juice, mix well, and serve.