It's a wintery day. Ice. Sleet. Freezing Rain. Snow. So of course I don't want to make matter worse by attempting to drive. It's simply a good day to stay home, paint, and cook. And what would taste better than Lentil and Ham Soup?

• 1 pound dry brown lentils
• 2 1/2 quarts cold water
• 1 smoked Ham Bone or ham shank (about 1 pound)
• 3 tablespoons salted butter or ghee
• 4 carrots, diced
• 3 stalks celery, diced
• 1 large onion, diced
• 2 teaspoons ground turmeric
• 1 teaspoon cumin powder
• 1/2 teaspoon chili powder (more if desired)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Combine lentils and water in a 5- to 7-quart heavy-bottomed pot.

Add the ham bone, partially cover the pot, and simmer, stirring occasionally, until lentils are barely tender, 30 to 40 minutes.

 Add more water as necessary.

As lentils finish cooking, melt butter in a large skillet over medium heat.

Add carrots, celery, and onion and cook until onions are translucent, about 6 minutes.

Add turmeric, cumin, chili powder, salt, and pepper, and cook, stirring, for 2 minutes more.

Add the vegetable mixture to the lentils in the pot.

Simmer, partially covered, until lentils are fully cooked, 15 to 20 minutes longer.

Remove the ham bone and set aside to cool. Since I used Jowl instead of ham bone, I removed the meat from the pot and allowed it to cool. I cut what little meat there was from the fat, chopped it, and added it back to the soup.

I fried the remainder, cut into very small pieces and will use it as dog treats. Next time I make this soup, I'll simply purchase diced ham. 

Serve ham lentil soup hot.