1 lb. dry lentils
2 qt. brown soup stock
1/2 lb. ham, diced (1/4 inch cubes)
2 lg. potatoes, peeled and diced (1/4 inch cubes)
2 lg. carrots, peeled and diced (1/4 inch cubes)
3 tbsp. white vinegar
1/8 tsp. ground cloves
2 sm. bay leaves
4 tbsp. dry sherry

Place lentils in soup pot, cover with cold water, bring to a boil, turn off heat and let stand for about 2 hours. Add soup stock to cover the lentils, bring to a boil, reduce heat and simmer for about 2 hours. Add a little soup stock now and then to keep the lentils from burning. Stir often.

After simmering, use a potato masher to crush most of the lentils. Add enough soup stock to cover lentils, add rest of ingredients except the dry sherry and cook over very low heat for about 3 hours, adding soup stock to maintain desired consistency. Remove bay leaves. Add dry sherry and serve.

For variation, add a teaspoon of grated fresh Parmesan to each bowl at serving time.