Lentil Soup(Serves 4) - cooking recipe

Ingredients

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

Preparation

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.
Do not cover the pot; cook the onion, stirring it, until it becomes a deep gold.
Add the chopped carrot and celery. Cook at lively heat for 2 or 3 minutes, stirring occasionally.
Add the tomatoes with their juice and adjust the heat so that they bubble gently, but steadily.
Cook for about 25 minutes, stirring occasionally.