Lentil Soup with Ham and Peas

This is yet another recipe in my hamming it up week..using up that Easter ham.  I found this recipe in the new Food Network magazine.  Good for dinner on a rainy day.
1 T. olive oil
1 c. diced ham
1/2 onion, chopped
1 T. dried dill
2 stalks celery, chopped
2 medium carrots, chopped
2  cooked and diced potatoes
4 c. chicken broth
1 c. yellow or red lentils
1 c. frozen peas
3 T. plain yogurt
Heat the olive oil, add the ham, onion, carrot and celery.  Cook for 5 minutes.  Mix in the dill.  Add the Potatoes, lentils and chicken broth.  Bring to a boil.  Add peas.  Simmer 20 minutes.  You may add a spoonful of yogurt to the top of a bowl when serving.