Lentil and Prosciutto Soup

To satisfy those soup cravings on cold days like these, try this lentil and prosciutto soup out that's hearty enough to satisfy a dinner-sized appetite. Lentils are ridiculously rich in protein, fiber and folate, and a solid source of iron too.

Serves 4

• 1 large onion
• 2 small carrots 
• 2 stalks celery
• 1 roma tomato
• 4 oz prosciutto
• 1 tsp olive oil
• 1 1/2 cups lentils, rinsed
• 6 cups reduced sodium chicken broth
• 3/4 tsp ground pepper
• 1/2 tsp salt
• 1/2 bunch fresh parsley

Dice the onion, carrots, celery and tomato, then set aside. 

Remove as much of fat off the sliced prosciutto as possible, then cut roughly into 1-inch pieces. 

Heat olive oil in a large pot over med-high. Add prosciutto and saute for a 1-2min to release smoky flavor. Add diced onion, carrot and celery and let cook for 8min, stirring often. 

Add rinsed lentils, chicken broth, pepper and salt to the pot. Cover, bring to a boil, then reduce heat to low and let simmer 30min. 

With 10min left in simmering time, stir in fresh chopped parsley. 

Serve with bread for dunking. Also tastes great with gnocchi for an even more filling meal.