Lentil Soup II

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Title: Lentil Soup II
Categories: Soups, Italian, Beans
Yield: 8 Servings

1 lb Lentils
1 lg Carrot, cut bite size
1/4 c Onion, chopped
3 ea Fresh tomatoes, peeled,
-seeded and chopped
8 c Water
1 ea Stalk celery, cut bite size
1 ea Bay leaf
2 c Cooked Ham, diced
Parmesan cheese

Rinse lentils, place in soup kettle, cover with 8 cups of water. let
come to a boil. Add ham to lentils and cook slowly for 45 minutes,
letting flavors develop. In separate pan, saute onion, celery, and
carrot in oilve oil, add salt, pepper, tomatoes, and bay leaf. Cook
for about 20 minutes. Add vegetable mixture to lentils; simmer for 10
minutes longer, until lentils and vegetables are tender. Serve with
Parmesan cheese.

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