Italian Lentil Soup

• 2 c. dried lentils
• 1 meaty ham bone
• 1 medium onion, chopped
• 2 qt. water
• 4 to 5 large garlic cloves
• 1 bunch Italian parsley
• 1 c. tomato puree
• 1/4 c. olive oil
• 1/2 tsp. dried oregano
• 3/4 c. small pasta
• salt and pepper to taste
• grated Parmesan or Romano cheese

1. Place lentils, ham bone, onion and water in large stockpot and bring to a boil over medium heat.
2. Turn off heat, cover pot and soak 1 hour.
3. Bring to a second boil and simmer for 1 hour or until lentils are tender.
4. Remove ham bone and cut off chunks of meat , toss into pot and discard the bone.
5. Chop garlic and parsley together and add with tomato puree, olive oil and oregano to the pot.
6. Simmer on low for 30 minutes.

dried lentils, ham bone, onion, water, garlic, italian parsley, tomato puree, olive oil, oregano, pasta, salt, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=380343 (may not work)