Lentils 1 cup.
Ham 120 gms.
Onion, chopped (medium) 1 no.
Carrot, chopped (medium) 1 no.
Celery, chopped ½ cup
Bay leaf (small) 1 no.
Garlic, finely chopped 1 flake
Tomato juice ¾ cup
Water 4 cups
White vinegar 1 tbsp.
Salt ½ tsp.
Method:
Put all the ingredients in a vessel, except the vinegar and stir. Bring the mixture to a boil and then simmer on a low flame till the ingredients are cooked. After the soup is ready, remove from the heat and discard the bay leaf. Mix half the soup lightly in a blender or mash it through a sieve. Mix the blended soup with the remaining soup in the vessel. Add the vinegar, stir and reheat. Serve hot.