Lentil Soup(Serves 4)

• 3 Tbsp. butter
• 3 Tbsp. vegetable oil
• 2 Tbsp. onion, chopped very fine
• 1/3 c. shredded Prosciutto or unsmoked ham
• 2 Tbsp. carrot, chopped fine
• 2 Tbsp. celery, chopped fine
• 1 c. canned Italian plum tomatoes, cut up with their juice
• 1/2 lb. dried lentils
• 1 c. canned beef broth
• 3 c. water
• salt
• pepper
• 3 Tbsp. freshly grated Parmesan cheese

1. Put 2 tablespoons of the butter and all the oil in a soup pot; add the chopped onion and Prosciutto and turn on the heat to medium-high.
2. Do not cover the pot; cook the onion, stirring it, until it becomes a deep gold.
3. Add the chopped carrot and celery. Cook at lively heat for 2 or 3 minutes, stirring occasionally.
4. Add the tomatoes with their juice and adjust the heat so that they bubble gently, but steadily.
5. Cook for about 25 minutes, stirring occasionally.

butter, vegetable oil, onion, ham, carrot, celery, italian plum tomatoes, dried lentils, beef broth, water, salt, pepper, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782861 (may not work)