Lentil Soup - cooking recipe

Ingredients

1 Tbsp. olive oil
1 medium onion, chopped
2 medium celery ribs, thinly sliced
3 medium carrots, sliced in thin rounds
2 cloves garlic, crushed
2 tsp. thyme
1 bay leaf
1/2 c. dry red wine
1 (16 oz.) can Italian plum tomatoes, with juice
1 c. picked over lentils, rinsed
6 c. low-sodium chicken broth
1/2 lb. ham, diced in 1/2-inch pieces
salt and pepper

Preparation

In a medium, non-reactive casserole, heat the oil over moderate heat.
Add the onion, celery, carrots, garlic, thyme and bay leaf. Cover and cook until the onion is translucent, about 5 minutes. Add the wine and bring to a boil over high heat.
Add the tomatoes with their juice, breaking them up with the back of a spoon.
Add the lentils and chicken broth and return to a boil.
Reduce the heat to moderately low; cover partially and simmer, stirring occasionally, until the lentils are tender, about 35 minutes. Season to taste with salt and pepper and serve hot.