- 1 1/2 tablespoons olive oil
- 1 1/2 cups diced smoked ham
- 2 teaspoons dried savory
- 1 1/2 teaspoons dry mustard
- 3 cups (or more) canned low-salt chicken broth
- 1 cup brown lentils, rinsed
- 1 14 1/2-ounce can diced tomatoes with roasted garlic
- 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.