Lentil, pea and ham soup

Ingredients:

• 1 tbsp. l. olive oil
• 3/4 cup diced ham (about 120g)
• 1 medium onion, finely chopped
• 3 tbsp chopped fresh dill
• 2 stalks celery, diced
• 2 medium-sized carrots, diced
• 500 g of potatoes, cut into cubes
• Coarse salt and freshly ground pepper
• 4 cups lightly salted chicken broth
• 1 cup dried lentils, sorted and rinsed under water
• 1 cup fresh or frozen peas (defrost if frozen)
• 3 tablespoons Greek yogurt or low-fat sour cream

Preparation:

1. Heat olive oil in a saucepan over medium-high heat. Add ham, onion, and 2 tablespoons dill. Cook, stirring, until the onion is golden brown, about 5 minutes. Add celery, carrots, potatoes, 1/2 cup water, and 1/4 teaspoon each salt and pepper. Cover the pan and cook, stirring occasionally, until the vegetables are half-cooked, 8 to 10 minutes.
2. Add chicken broth, 1.5 cups water, and lentils. Cover and bring to a boil. Reduce heat and simmer for another 12-15 minutes. Stir in the peas, yogurt, and the remaining 1 tablespoon of dill. Ladle the soup into bowls.