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Lentil Soup

1 carrot, halved lengthwise and sliced thin crosswise
1 small onion, sliced thin
1 garlic clove, minced
1 small bay leaf
1 tablespoon olive oil
2 1/2 cups chicken broth
1/2 cup lentils, picked over and rinsed
1/3 cup chopped smoked ham
1/2 cup finely chopped (drained) bottled roasted red peppers
3 tablespoons snipped Italian flat leaf parsley - divided use
1 teaspoon balsamic vinegar, or to taste

Salt and freshly ground black pepper

1. In a heavy saucepan cook the carrot, onion, garlic, and bay leaf in oil over medium heat, stirring occasionally, until the vegetables are tender.
2. Stir in the broth and lentils and simmer, covered partially and stirring occasionally, for 25 minutes.
3. Stir in ham, roasted peppers, 2 tablespoons parsley, vinegar, and season with salt and pepper to taste. Cook the soup for 1 minute more.
4. Discard the bay leaf, divide the soup between 2 bowls, and garnish it with the remaining 1 tablespoon parsley.

Serves 2.