Lentil and ham soup

1.Spray a saucepan with cooking oil spray and heat on medium. Cook onion and chopped carrot for 3 minutes, until onion is soft. Stir in lentils. Add ham, bay leaf and 5 1/2 cups water. Bring to boil.

2.Reduce heat to low and simmer, covered, for 40 minutes, until lentils are tender. Remove ham and cool slightly. Shred meat. Steam diced carrot until tender.

3.Remove 1 cup of lentils and set aside. Discard bay leaf. Puree lentil mixture until smooth and season. Stir through two-thirds of ham and reserved lentils. Top with carrot and remaining ham to serve.