TOMATO LENTIL SOUP WITH PROSCIUTTO

1 cup brown lentils, washed and picked over for debris
5 cups homemade chicken broth (recipe) or canned fat-free, reduced-salt chicken broth
1 (15-ounce) can diced tomatoes with juice
4 ounces prosciutto (a salt-cured, dried Italian ham), diced
1/2 cup finely chopped onion
4 cloves garlic, peeled and minced
1/2 teaspoon cumin
1/8 teaspoon oregano
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon Tabasco sauce
salt and freshly ground black pepper to taste

In a large pot, combine the lentils, broth, tomatoes, prosciutto, onion, garlic, cumin, and oregano. Bring the mixture to a boil over high heat, uncovered, stirring occasionally. Reduce the heat to low and cook until the lentils are tender but not mushy, 45 minutes to 1 hour.

In a small bowl, whisk together the olive oil, vinegar, and Tabasco. Stir into the soup and cook for an additional 5 minutes. Season with salt and pepper.

Ladle the soup into wide bowls and serve with Italian bread sticks or garlic bread.

Servings: 4

Per serving: 258 calories, 39% fat (12 g; 2.5 g saturated), 33% carbohydrate (23 g), 28% protein (20 g), 7 g fiber, 45 mg calcium, 1.7 mg iron, 1078 mg sodium.

From: Elson M. Haas, M.D., author of Staying Healthy with the Seasons and A Cookbook for All Seasons
Source: Natural Health Magazine, October 2005