CHEF JEFF — ONE BYTE AT A TIME: Ham and Lentil Soup

This would be a good way to warm up on a cold night.

Ham and Lentil Soup

1 teaspoon olive oil

1 cup frozen chopped onion

3 garlic cloves, crushed

¼ pound honey-smoked deli ham, cut into 1 thick slice and then 1-inch pieces

2 cups low-sodium canned diced tomatoes

1½ cups water

¾ cup dried lentils

2 teaspoons ground cumin

2 tablespoons balsamic vinegar

Salt, freshly ground pepper

½ cup fresh basil leaves, torn into small pieces

Heat oil in saucepan over medium-high heat. Add onion. Saute 2 minutes. Add garlic, ham. Saute 3 minutes. Add tomatoes, water. Bring to rolling boil. Slow-ly add lentils so water continues to boil. Cover. Boil gently, 20 minutes. Add cumin, vinegar. Add salt, pepper to taste. Stir in basil.

Yield: Serves 2.

Approximate nutritional analysis per serving: 447 calories, 11 percent of calories from fat, 5.3 grams fat, 12 milligrams cholesterol, 32.4 grams protein, 66 grams carbohydrates, 26 grams fiber, 551 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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