1 lb. lentils, washed & drained
1/2 lb. smoked, diced ham, from shank
1 1/2 med. onions, minced
1/4 lb. celery, diced
2 med. carrots, diced
1 clove garlic, minced
1/2 tbsp. whole thyme
1/2 tsp. whole rosemary
1/2 lb. butter
1 gal. beef stock or beef broth or water
1/2 (#2 1/2) can plum tomatoes
1/4 c. fresh dill, chopped
1/4 c. scallions, diced
1/4 c. fresh parsley, chopped
1 tbsp. salt (if stock) 2 tbsp. (if water)
1 tbsp. ground pepper

In large pot melt butter, do not burn. Add onions, ham, celery, carrot, clove, thyme and rosemary. Cook 10 minutes over medium heat, stir constantly. Do not let mixture brown. Add the lentils, beef stock and tomatoes, crushed. Bring to boil and simmer 2 hours at least over medium flame. Stir occasionally about 5 minutes before soup is done. Add dill, scallions and parsley. Season, taste as you add. Add sherry if desired. Serve with croutons.