One of my family’s go-to recipes for using leftover Christmas ham. Enjoy with crusty French bread.
Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.
Per Serving: 178 calories; protein 13g; carbohydrates 19.4g; fat 5.4g; cholesterol 16.1mg; sodium 693.8mg.