In a stock pot heat and sauté until limp:
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
Add:
4 cups beef broth
5 cups water
2 cups lentils, picked over and rinsed
4 ribs celery, chopped plus celery leaves
4 carrots, chopped
2 bay leaves
1 can diced tomatoes with liquid
1/2 teaspoon freshly ground pepper
3/4 cup diced HoneyBaked Ham
Bring to a boil and then reduce to a simmer and cook for approximately 45 minutes or until lentils are tender.
Remove bay Leaves and add:
1/4 cup minced fresh parsley leaves
1 1/2 teaspoons salt
1 tablespoon fresh lemon juice
Ladle the soup into bowls and top with:
Freshly grated Parmesan
This can easily be transported in a thermos and served in mugs at your tailgate party.
