Black Lentil and Ham Soup

I had every intention of making good old bean soup with my leftover ham, but when I saw these gorgeous black Beluga Lentils I switched my plans on the spot.  I knew they would cook faster, look prettier, and make a lighter soup. 

Even when I know how to make something in my sleep, like bean soups, I usually check the Internet to see what others are doing, and maybe get inspired by an ingredient or method that I haven't tried.  I happened upon a recipe from a California restaurant that perfectly fit my vision and my ingredients.  I made a few small changes, but it's a great way to use up some of your leftover ham.  

Beluga Black Lentil and Ham Soup     (based on a recipe by the Bittersweet Bistro)  
olive oil
1 medium Spanish onion, diced
1 large shallot, diced
2 to 3 carrots, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 russet potato, peeled and finely diced (it will break down and thicken the soup)
1 jalapeno, seeded and minced
leftover ham, diced or shredded
2 cloves garlic, minced
1/2 cup dry white wine
2 cups diced fresh tomatoes
3/4 cup black lentils
32 oz chicken stock
1 bay leaf
fresh thyme
2 Tbsp sherry vinegar
salt and fresh pepper
fresh parsley

• Coat the bottom of a heavy soup pot with oil.  Saute the onion, carrot, potato and peppers for 5 minutes.  
• Add in the ham and garlic, stir for a minute.  Add in the wine and cook for another minute.
• Add in the tomatoes, lentils, stock, bay leaf and thyme and bring to a simmer.
• Cook for about 30 minutes or until the lentils are tender.  
• Add in the sherry vinegar, season with salt and pepper and keep warm till you eat, or cool and regrigerate.  Once again, this soup benefits from hanging out a bit so the flavors can develop.
• Add the parsley just before serving.  Top with sour cream, creme fraiche or yogurt if you want. 

I love beans and legumes, but I don't like heavy bean soups that have lost all their color and texture.  With lentils the soup cooks quickly and the other ingredients don't melt into oblivion. These black lentils are some of my favorites because they retain their texture and the color is so dramatic. 

The only problem is, I STILL have lots of leftover ham!