Lentil Soup
2 tsp crushed garlic
1.5 cups dried lentils
1 or 2 cups diced ham
1 onion, chopped
2 stalks celery, chopped
1 carrot, peeled and chopped
7 cups turkey or chicken stock
1.5 tsp dried oregano
2 bay leaves
1/2 tsp pepper
1/4 cup Parmesan cheese
Coat a 4 quart pot with non-stick cooking spray. Cook garlic over medium heat for about 30 seconds, until it just starts to show some color.
Add everything else except the Parmesan cheese and bring to a boil. Reduce heat to low, cover, and simmer about 45 minutes, until lentils are soft. Remove the bay leaves. Blend 2 cups of the soup in a blender and return to the pot, or use a potato masher. Serve with the Parmesan.
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