Instructions: Heat oil in large saucepan over medium heat.

Add onion, celery and carrot. Cook 1 minute. Add tomatoes. Cook 2 minutes, stir in lentils and stock or water. Bring to boil, then reduce heat and simmer, covered 45 minutes or until lentils are tender.

Add Silverbeet, salt and pepper. Simmer about 5 minutes or until silverbeet is wilted.

Serve in shallow bowls topped with 1 teaspoon of Parmesan.

* Note: The original recipe did not call for ham, but by adding the ham it really made this soup.

Silverbeet: A dark green leafy vegetable with bigger, thicker leaves than spinach, it is sold in some supermarkets and most specialty produce markets.

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