Lentils and Ham – the perfect combination for fall hearty soup, especially with two kinds of potatoes, carrots, onions and celery. Recipe adapted from Food.com by Georgia Downard

2 tbsp. extra-virgin olive oil
2 shallots, minced
1/2 medium carrot, peeled and chopped
1/2 medium sweet potato, peeled and chopped
1 medium celery rib, chopped
1 (16 oz.) can lentils, drained
4 cups chicken stock, homemade, or store-bought reduced-sodium
2 medium potatoes, cut into 1/2-inch dice
1 cup cubed ham

Parsley and garlic clove for garnish

In a soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Stir in lentils, potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer.

Sprinkle with minced parsley and garlic.