1 pkg. dried lentils, washed and picked over
1 meaty ham bone
1 yellow onion, chopped
2 qt. water (I add more)
4-5 lg. garlic cloves, chopped
1 bunch Italian parsley
1 c. tomato puree
1/4 c. olive oil
1/2 tsp. oregano
Tubettini or sm. pasta
Salt and pepper
Grated cheese

Place lentils, ham bone, onion and water in large stock pot and bring to a boil. Turn off heat, cover and soak 1 hour. Bring to a boil again and simmer 1 hour. Remove ham bone, cut chunks and toss back into pot.

Mix garlic and parsley together. Add this and tomato puree, olive oil, and oregano to pot. Simmer 30 minutes. (I chop 2 stalks celery and 2 carrots and add to the soup - it's optional.) Separately boil the pasta. Stir into soup near end of cooking time. Season with salt and pepper. Serve with grated cheese.