Yield
8 servings (serving size: 1 3/4 cups)

With a little bacon and some leftover ham, that bag of lentils in your pantry turns into a hearty, satisfying soup. Leftovers are great, as most legume soups benefit from being made a day ahead so their flavors meld. Substitute green split peas for the lentils, if you prefer; they take less time to cook, so monitor the soup accordingly.

How to Make It

Cook bacon in a Dutch oven over medium heat until crisp. Remove from pan, reserving 2 tablespoons drippings in pan; set bacon aside. Add ham to drippings in pan; cook 2 minutes, stirring frequently. Add the onion and the next 4 ingredients (onion through carrot); cover and cook 10 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through bay leaves). Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender. Discard bay leaves; sprinkle with bacon and chives just before serving.

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