2 tbsp. finely chopped yellow onions
3 tbsp. olive oil
3 tbsp. butter
2 tsp. finely chopped celery
2 tbsp. finely chopped carrots
1/3 c. shredded pancetta prosciutto or unsmoked ham, or ham, or turkey ham
1 c. canned Italian tomatoes
1/2 lb. pkg. dried lentils, washed and drained
4 c. homemade meat broth or 1 c. canned beef broth mixed with 3 c. water (I use low salt chicken broth)
Salt, if necessary
Freshly ground pepper, 4-6 twists of the mill
3 tbsp. freshly grated Parmesan cheese

Put the onion in a stockpot with the oil and 2 tablespoons of the butter; saute over medium high heat until a light golden brown. Add the celery and carrot and continue sauteing for 2-3 minutes, stirring from time to time. Add the shredded pancetta and saute for 1 more minute.

Add the cut-up tomatoes and their juice and adjust the heat so that they cook at a gentle simmer for 25 minutes, uncovered. Stir from time to time with a wooden spoon. Add the lentils, stirring and turning them 2 or 3 times, then add the broth, salt (easy on the salt if you are using canned broth), and pepper.

Cover and cook, at a steady simmer, until the lentils are tender. (Cooking time is about 45 minutes, but it varies greatly from lentils to lentils, so that the only reliable method is to taste them. Note, too, that some lentils absorb a surprising amount of liquid. If this happens, add more homemade broth or water to keep the soup from getting too thick.)

When the lentils are cooked, correct for salt; swirl in the remaining tablespoon of butter and Parmesan cheese. Serve with additional freshly grated cheese on the top of the soup. (NOTE: If you are watching your fat intake, eliminate the remaining tablespoon of butter. You can also eliminate the 2 tablespoons of butter in your sauteing by using just olive oil.) Serve with corn bread muffins.