6 cups cold water

1 1-pound package dried lentils

1/2 to 1 pound cooked smoked ham*

1 medium onion, chopped

1 medium carrot, chopped

1 medium celery stalk, chopped

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon dried oregano leaves

cider vinegar

*Ham may be left whole and cut up prior to serving, or cubed before cooking.

Boil ham in water in a 5-quart pot until fully cooked.

Add remaining ingredients except lentils. Bring to a boil; reduce heat. Cover and simmer for 30 minutes.

Rinse lentils well in cold water. Increase heat and bring ham and vegetables to slow rolling boil. Slowly stir in lentils and continue to boil for 5 minutes. Reduce heat, cover and simmer about 20 minutes longer or until lentils are tender but not mushy. Remove from heat. Ladle into bowls. Add 1 or 2 teaspoons of cider vinegar into each bowl of soup. Serve.

Notebook...

Lentils, unlike other beans, do not need to be soaked or boiled before cooking, but all dried beans must be rinsed before preparing.

Cider vinegar adds a pleasantly tart flavor to the soup.