1 med. red onion
2 med. carrots
2 med. stalks celery
2 tbsp. olive or other vegetable oil
2 cloves garlic, minced or crushed in a press
1 1/2 c. dried lentils
4 c. chicken broth
1 c. water
1 tsp. oregano
1/4 tsp. pepper
1/4 lb. boiled, baked or smoked ham, unsliced

Serves 4.

In a food processor, coarsely chop the onion and set aside. In the same processor work bowl, coarsely chop the carrots, then add the celery and pulse to coarsely chop. Remove and set aside.

In a medium saucepan warm the oil over medium heat until hot but not smoking. Add the onion and garlic and cook, stirring occasionally, for 10 minutes.

Add the carrots, celery, lentils, chicken broth, water, oregano and pepper. Bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer until the lentils are tender, about 30 minutes.

Meanwhile, cut the ham into small (about 1/2 inch) cubes. With a slotted spoon, remove about 1 cup of solids from the soup. Transfer them to a food processor or blender and puree. Then stir the puree into the soup in the saucepan. Add the ham to the soup and return it to a boil over medium-high heat. Serve hot.