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 Swiss chard, salt and pepper. Simmer about 5 minutes or until chard is wilted.

Serve in shallow bowls topped with 1 teaspoon of Parmesan.

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

Swiss Chard: 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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