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Lentil Soup with Smoked Ham

1 1/2 tb Olive oil
1 1/2 c Diced smoked ham
2 ts Dried savory
1 1/2 ts Dry mustard
3 c Canned low-salt chicken broth; (or more)
1 c Brown lentils; rinsed
1 cn Diced tomatoes with roasted garlic; (14 1/2-ounce)

Heat oil in heavy large saucepan over medium-high heat. Add ham, savory and mustard and stir until ham begins to brown, about 2 minutes. Add 3 cups broth and lentils and bring to boil. Reduce heat to medium, cover and simmer until lentils are tender, about 20 minutes. Add tomatoes with juices; simmer uncovered 2 minutes. Add more broth by 1/4 cupfuls to thin soup, if desired. Season with salt and pepper.

Makes 2 servings (can be doubled).

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