Black lentil soup with ham and spinach

While rummaging around in the freezer today I discovered a huge container of leftover cooked ham. (That ham has lasted a disturbingly long time.) And you know what ham means... soup.


Black lentil soup with ham and spinach
adapted from this recipe

1 1/2 c cooked ham, diced
1 small onion, chopped
2 carrots, chopped
3-4 cloves garlic, minced
1 tbsp basil
2 bay leaves
2 c black (beluga) lentils
1/2 can diced tomatoes
lots of baby spinach (could also use kale)

Saute the onion and carrot until softened. Add the garlic and basil and saute for a couple of minutes. Add the remaining ingredients (except for the spinach), and add water to cover. Bring to a boil and let simmer for a while, adding water when needed. After a while toss in the ham and continue to cook until the lentils have softened and the soup is to your liking. Season to taste, remove the bay leaves, and stir in the spinach. Ta da!