3 T. olive oil
1 medium onion, chopped
2 celery ribs, chopped
1 large carrot, peeled & chopped
8 oz. lentils
8 cups water
1 ham hock
1 tsp. dried oregano
salt & pepper to taste
grated Romano cheese
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In large saucepan or flameproof
casserole, heat olive oil over
medium heat. Add onion, celery,
& carrot and cook 5 minutes, or
until softened. Add lentils, water,
ham hock, and oregano. Bring to a
boil, then reduce heat to low, cover,
and simmer 35-45 minutes, or until
lentils are soft but not falling
apart. Remove ham hock from soup.
Remove any meat from bone and chop
coarsely; add to soup. Season with
salt & pepper. Pass a bowl of Romano
cheese on the side.