2 cups water
1 bay leaf
3 sprigs fresh thyme or 1 teaspoon dried
Salt to taste (caution: commercial broths may be salted)
1 tablespoon red wine vinegar
2 tablespoons finely chopped coriander (optional)
1. Remove most of the fat from the ham and cut into 1/2–inch cubes.
2. Trim and scrape the carrots and cut into 1/4-inch cubes.
3. Pick over lentils for stones, rinse well, and drain in a colander.
4. Melt 1 tablespoon butter in a pot or saute pan. Add the ham, carrots, garlic, and curry powder. Cook briefly over medium heat, stirring, until the onions are wilted.
5. Add the lentils, 4 cups chicken broth, water, bay leaf, thyme, and salt. Bring to a boil and simmer for 25 minutes, stirring occasionally.
6. Remove one cup of lentils with some of the broth and set aside. Discard bay leaf and thyme sprigs.
7. With a potato masher, a wire whisk, or an immersion blender, mash the lentils in the pot. Add remaining cup of chicken broth, the reserved lentils, vinegar, and remaining butter. Taste for seasonings and serve, sprinkled with fresh coriander.
Makes 6 servings
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