When Providence hands you a ham bone, have Victor make Lentil Soup. Well… that’s what I do. You, of course, need to find your own Victor to make your soup – or make it yourself.

I’m sorry… It’s not that I don’t share, it’s just that timing and travel and all that can get in the way of things. You know how it is…

But we did have a most excellent ham bone and whilst I was working, Victor was simmering away…

I had frozen a loaf of the crusty bread I had made a few days ago just for this. And it was the perfect accompaniment.

Lentil Soup

• 1 meaty ham bone
• 4 quarts water
• 3 cups lentils
• 1 small onion, chopped
• 3 stalks celery, diced
• 3 carrots, diced
• 2 bay leaves
• 1/4 teaspoon cayenne pepper
• Tabasco
• Salt and pepper

Chop and saute onion in soup pot.  When translucent, add water, bay leaves, and ham bone.  Bring to boil and then simmer, uncovered, about an hour or so.

Remove bone and let cool. Cut or pull meat from bone and set aside to add to soup.

Add lentils, carrots, and celery.  Cook about 20 minutes or until lentils and vegetables are tender. Add ham and simmer another 10 minutes, or so.

Add cayenne, Tabasco, and salt and pepper, to taste.

Serve with crusty bread and butter.

He used small lentils du puy but brown lentils will work just fine. Red or yellow lentils will fall apart, so, unless you want a stew, stick with a firmer lentil.

Leftovers are even better than the first time around…