Ham and lentil soup

I had some leftover ham from Easter, and this soup was a simple way of using it up. In fact, I may buy some ham steaks in the future to prepare this.

Ingredients

1 cup lentils 

1 cup chopped ham

1 small onion

2 cloves garlic

2 tbsp vegetable oil

15 oz can diced tomatoes

1 large carrot

1 celery rib

2 tbsp flour

1.5 tsp Hungarian paprika

salt

water

Preparation

Sautee the diced onion, diced carrot, and diced celery in a medium pot until softened and beginning to brown. 

Add the chopped garlic and cook for a minute. Add the paprika and heat for 30 seconds

Add the lentils, diced tomatoes, and 2 cups of water. Bring to a boil and simmer until lentils are cooked.

In a nonstick pan cook the flour in the oil until very lightly browned. Add a ladle of the lentil soup to it and stir well. Transfer to a blender and add some more soup to the mix. Blend until smooth.

Pour the blender contents into the soup. Blend additional portions to achieve desired consistency. I enjoy my soup chunky, with most of the lentils intact. 

Add the ham cubes and simmer for 10 minutes. Adjust consistency with water and season with salt.