Ingredients

• 6 tablespoons unsalted butter
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 turnips, peeled and cut into 1-inch cubes
• 1 red onion, chopped
• 2 tablespoons all-purpose flour
• 1 teaspoon chopped fresh thyme
• 1 boneless ham steak (about 3/4 pound), cut into 3/4-inch cubes
• 2 15.5-ounce cans lentils (do not drain)
• 1/2 baguette, cut into 1/2-inch cubes
• 1/4 cup chopped fresh parsley
• Kosher salt and freshly ground pepper

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Instructions

1. Heat 3 tablespoons butter in a large pot over medium heat. Add the celery, carrots, turnips and onion and cook, stirring occasionally, until they start browning, about 8 minutes. Add the flour and thyme; cook, stirring, until the flour is incorporated, about 2 minutes. Stir in 4 cups hot water until smooth.
2. Add the ham and the lentils with their liquid. Increase the heat to medium high and bring just to a boil, then reduce the heat to medium low so the soup is gently simmering. Cook, stirring occasionally, until the soup thickens slightly and the lentils are creamy, about 7 minutes.
3. Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the baguette cubes; sprinkle with the parsley and season with salt and pepper. Cook, stirring, until lightly toasted, about 7 minutes. Serve the soup topped with the croutons.
4. Photograph by Christopher Testani