32 oz low-sodium chicken broth, (1 carton)
2 cups water
2 carrots, chopped
2 celery stalks, chopped
1 onion, large, chopped
1 cup dried lentils
2 cloves garlic, minced
2 tbsp red wine vinegar
1½ cups ham, cubed, fully cooked
1 tsp dry mustard
1 tsp salt
½ tsp ground black pepper
Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer for about 10 minutes until the carrots are tender.
Stir ham, mustard, salt, and pepper into the soup; continue cooking for 20 to 30 minutes more until the lentils are tender.
Serve and enjoy.
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