Walter'S Legendary Lentil Soup - cooking recipe

Ingredients

1 Tbsp. unsalted butter
6 oz. smoked ham, cut into 1/4-inch cubes (1 generous c.)
8 to 10 c. beef stock
1 lb. lentils
1 small dried red chili
pinch of dried savory, crumbled
1/4 c. olive oil
2 medium onions, chopped
2 medium carrots, peeled and diced
1 medium size red bell pepper, diced
2 large garlic cloves, minced
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
1 c. tomato puree
4 Tbsp. balsamic or red wine vinegar
salt and freshly ground pepper
Sauteed Croutons (recipe below)

Preparation

Melt 1 tablespoon butter in heavy Dutch oven over medium heat. Add ham; cook 5 minutes, stirring occasionally.
Add 6 cups stock, lentils, chili and savory.
Cover and bring to a boil. Reduce heat and simmer until lentils are tender, but firm to bite, stirring occasionally, for about 30 minutes.
Heat oil in heavy large skillet over medium heat.
Add onions, carrots and bell pepper; stir until vegetables begin to soften, about 5 minutes. Add garlic; cook 2 minutes.
Stir mixture into soup; add enough stock to cover.