1/2 lb. lentils
1 onion
2 cloves garlic
2 stalks celery
1/2 c. shredded prosciutto
3 tbsp. grated Romano cheese
Salt & pepper to taste
4 tbsp. olive oil
1 tbsp. chopped fresh parsley
1 tbsp. chopped basil (fresh if possible)
1/2 c. fresh chopped tomatoes

Cook lentils in 2 quarts of boiling salted water for 1 hour. Chop onion, garlic and celery; put into saucepan with oil and parsley; cook until slightly brown; add tomatoes and basil and cook for 10 minutes longer. Pour this mixture into pot with lentils; add prosciutto; cover; let simmer for 15 minutes or until lentils are soft. Swirl with grated cheese and serve hot. Serves 4.