Lentil soup with ham and croutons

Ingredients:

• 1 boneless ham steak (about 350g), cut into 2cm cubes.
• 2 x 425g cans of lentils (reserve liquid)
• 90 g unsalted butter
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 turnips, peeled and cut into 2.5cm cubes.
• 1 red onion, chopped
• 2 tbsp. premium flour
• 1 teaspoon chopped fresh thyme
• Half a baguette, cut into 1cm cubes.
• 1/4 cup chopped fresh parsley

Preparation:

1. In a large saucepan, heat 3 tablespoons of butter over medium heat. Add the celery, carrots, turnips, and onion and cook, stirring occasionally, until they begin to brown, about 8 minutes. Add the flour and thyme; cook, stirring, until the flour is incorporated, about 2 minutes. Stir in 4 cups of hot water.
2. Add the ham and lentils along with their liquid. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low so the soup simmers gently. Cook, stirring occasionally, until the soup thickens slightly and the lentils are tender, about 7 minutes.
3. Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the baguette cubes, sprinkle with parsley, and season with salt and pepper. Cook, stirring, until golden brown, about 7 minutes. Serve the soup with croutons.