Step 1

Step 1 - Heat up the extra virgin olive oil in a large heavy bottom pot over medium-heat. Add the cubed ham and cook for about 5 minutes until the ham is lightly seared and fragrant. Add the onion and garlic, and cook for about 5 minutes, stirring frequently until the onion is soft and translucent. Add the carrots, celery, salt, smoked paprika, cumin, thyme and pepper, and cook for 5 more minutes, stirring occasionally.

Step 2

Step 2 – Add the diced tomatoes, lentils and broth. Stir to combine and lower the temperature to low-medium heat. Bring to a simmer, cover with a lid and cook for 45 minutes (until the lentils are done).

Step 3

Step 3 – Transfer about 2 cups (500ml) of the “soup” to a blender and puree until smooth. Stir it back into the pot with the rest of the soup. The soup should be creamy with some "chunks" – if too thick, you can thin it out by adding ¼ cup of water at a time. Turn off the heat, season to taste with salt and black pepper.

Step 4

Serve in individual bowls with a few chopped celery leaves for garnish.