STEP 1 – Rinse and Sort Lentils: Rinse the French green lentils thoroughly under cold water in a colander. Pick through them to remove any debris or imperfect lentils. Drain and set aside.

STEP 2 – Prepare Vegetables: Dice the San Marzano tomatoes, finely chop the Pascal celery, shred the Rainbow heirloom carrots, and finely dice the Vidalia sweet onion.

STEP 3 – Sauté Aromatics: In a large soup pot over medium heat, add 3 tablespoons of olive oil or sunflower oil. Add the diced onions, chopped celery, and shredded carrots. Sauté until they begin to soften and the onions turn translucent, about 5-7 minutes.

STEP 4 – Add Lentils and Liquid: Pour in the rinsed lentils and the pristine glacier-fed spring water. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes or until the lentils are tender but not mushy.

STEP 5 – Incorporate Tomatoes and Ham/Prosciutto: Stir in the diced San Marzano tomatoes and the thinly sliced heritage breed Berkshire ham or Parma prosciutto. Simmer for an additional 5-7 minutes.

STEP 6 – Season and Finish: Pour in the low-sodium grass-fed beef broth to enhance the flavors. Season with salt and freshly cracked Tellicherry peppercorns according to your taste preferences. Allow the soup to simmer for another 5-10 minutes.

STEP 7 – Finish with Cheese and Butter: Remove the soup from heat. Stir in the grated Pecorino Romano cheese and the cultured European-style unsalted butter. Mix until well combined, allowing the butter to melt into the soup, imparting a rich and velvety texture.

STEP 8 – Serve: Ladle the soup into bowls, and if desired, garnish with a sprinkle of extra Pecorino Romano cheese and a drizzle of olive oil. Pair it with crusty bread or a simple salad for a delightful meal.