LENTIL SOUP (8 servings)

1 TB butter
6 oz smoked ham, diced
10 cups chicken stock
1 LB lentils (I prefer the brown ones)
1 small dried red chili (optional)
Pinch of dried savory crumbled

1/2 cup olive oil
2 medium onions, chopped
2 medium carrots, peeled and diced
1 medium red bell pepper, diced
2 large garlic cloves, minced

3 TB butter
3 TB all purpose flour
1/2-cup tomato sauce or 2 chopped tomatoes
4 TB red wine vinegar
Salt and ground pepper

Melt 1 TB butter in heavy Dutch oven- Med. Heat. Add ham and cook 5 minutes, stirring occasionally. Add stock, lentils, chili, and savory. Cover and bring to boil. Reduce heat and simmer until lentils are tender but firm to bite, stirring occasionally, 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 and cook 2 minutes. Stir mixture into soup. Add enough stock to cover. Wipe out skillet. Add 3 tb butter and melt over medium low heat. Add flour and stir until light brown (6 minutes). Whisk in 2 cups of stock. Bring to boil, whisking constantly. Add to soup. Stir in tomato puree or chopped tomatoes and 3 tb vinegar. Bring to boil. Reduce heat, cover and simmer 30 minutes, skimming surface and stirring occasionally. Thin soup to desired consistency with stock. Season with remaining 1 tb vinegar, salt and ground pepper. Discard chili and garnish with white rice and chopped onions.