Lentil Soup

We've had a couple days of lovely spring rain. Everything looks so green and bright and the new plants could not be happier. The days are crisp but not too cold, birds are everywhere, the sun takes it's time hiding in the west. The fresh wet days seemed like a perfect time for a soup and salad dinner -- especially with leftover Easter ham ready to be used. I started out as I do with most soups by sautéing carrots, onions and celery in olive oil. I tossed in fresh thyme, chopped garlic, crushed red peppers and S&P. After pouring in 1 cup of lentils, about 6 cups of chicken broth, 1 small can of tomatoes (canned from last year's garden) I left the soup to simmer (after coming to  a boil) for 20 minutes and then added in diced, peeled potatoes, cubed ham and mounds of chopped kale. After another 15 minutes simmering I was ready to bring soup to the table topped with piquant pecorino cheese and zesty garlic flavored olive oil. A wintery dish for a blustery spring day.