Today's recipe uses ham and pineapple to make a version of lentil soup with garlic, onion, sweet potato and canned diced tomatoes.
1 cup diced onion
1 large minced clove of garlic
splash of vegetable oil
1 cup of dried lentils
1 cup canned diced tomatoes
4 cups chicken broth
1 1/2 cups of 1/2-inch cubed sweet potato
half of a 20-ounce can of pineapple chunks
5-6 ounces of smoked deli ham
splash of water
Because we're using chopped, sliced smoked deli ham, we'll be adding that and the pineapple chunks later on in the recipe.
Get started by sauteing about 1 cup diced onion and 1 large minced clove of garlic in a heavy bottomed soup pot in a little vegetable oil.
Once the onion is translucent, add 1 cup of dried lentils, 1 cup canned diced tomatoes and 4 cups of chicken broth, and bring it up to a simmer.
Let that gently simmer along. The lentils will take about 40 minutes to cook, and you want to give them about a 20-minute head start before adding the sweet potatoes.
After about 20 minutes, peel and cut about 1 1/2 cups of 1/2-inch cubed sweet potato, and add that to the lentils.
While the sweet potatoes are cooking along, take a minute to drain half of a 20-ounce can of pineapple chunks, and also dice 5-6 ounces of smoked deli ham.
You want the soup to be somewhat thick when it's done, but you may need to add a little liquid as it's cooking along, so add a little water or even some of the reserved canned pineapple juice.
Once the sweet potatoes are soft and the lentils are cooked through, add the ham and drained pineapples and let those cook along for a few minutes. Season to taste and it's good to go.