1/2 c. minced onion
1/3 c. minced celery
2 minced garlic cloves
3 tbsp. butter
1 c. chopped ham
2 c. tomato sauce
1/2 tsp. oregano
Salt and pepper to taste
4 c. brown stock of beef broth
2 c. water
1 c. lentils, rinsed and picked over
Butter and grated Parmesan

Saute onion, celery and garlic in butter until the vegetables are soft. Add ham to vegetables and saute 5 more minutes. Add tomato sauce, oregano and salt and pepper and simmer 5 minutes more. Stir in brown stock, water and lentils and simmer the soup, covered, for 1 hour or until the lentils are very soft. Put a small pat of butter in each bowl, add soup and sprinkle with Parmesan cheese.