1 slice ham, about 1/4-inch (1/2-cm) thick, diced

2 tablespoons (30 ml) olive oil

2 shallots, finely chopped

3 cloves garlic, finely chopped

2 tablespoons (30 ml) balsamic vinegar

1 tablespoon (15 ml) whole-grain mustard

3 1/2 cups (875 ml) chicken broth

1 1/4 cups (310 ml) green du Puy lentils

1 tomato, seeded and diced

1/4 cup (60 ml) chopped fresh chives

Salt and pepper

In a saucepan, brown the ham and shallots in the oil. Add the garlic and cook for 1 minute. Season with salt and pepper. Deglaze with the vinegar and mustard. Add the broth and lentils. Bring to a boil and simmer gently for 45 to 50 minutes or until the lentils are tender and have absorbed the liquid. Add the tomato and chives. Adjust the seasoning. Keep warm.

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