Brown Onions and Ham

• Place a stock pot on the stove on medium heat.
• Add olive oil and 2 Tbsp butter. Heat until the butter is no longer foamy.
• Dice the onion and ham. Add to the pan and cook for a few minutes, stirring with a wooden spoon so nothing burns until the onions develop a golden-brown appearance.

Add Veggies

• Dice the celery and carrots.
• Once the onions are browned, add celery and carrots and cook until fragrant (2-3 minutes).
• Add the tomatoes with their juice to the stock pot. Turn the heat down to low and simmer. The tomatoes should bubble gently at a steady pace.

Add Lentils

• Wash and drain the lentils with a strainer.
• Place the lentils into the stock pot, along with the 4 cups of beef broth and a pinch of freshly cracked black pepper.
• Bring the soup to a low but constant simmer, cover the pot with a lid, and cook until lentils are done, stirring occasionally.
• This should take 45 minutes or so, depending on the type of lentils you use. Test the doneness of the lentils by tasting them, they should be soft like cooked beans.
• Note: It’s important to check the liquid level from time to time, as lentils tend to absorb moisture. If the soup is drying out, add more stock or water.

Finish Off and Serve

• Once the lentils are fully cooked, add the remaining 1 Tbsp butter along with the 3 Tbsp of grated parmesan cheese. Stir until fully incorporated. Turn off the heat.
• Taste and adjust for salt or pepper. Serve with more parmesan cheese as a garnish grated on top.