First thing in the morning, or the night before, soak 1 pound of lentils in triple the water with a few tablespoons of apple cider vinegar.

Chop veggies and ham into small 1/2 pieces and put them into a pot.

Cover with water or broth and simmer till soft (about 20 minutes)

Add 4 cups broth, and lentils and cook for 20 more minutes.

Take 1/2 soup and blend till smooth then add back to the soup, and stir. Or, use an immersion blender to blend the soup to desired consistency.

Add pepper & salt to taste just before serving. *If you add salt while lentils are cooking they won’t get as tender as they should!