This is a simple soup to make, but is hearty enough to be the main course when a green salad, and crusty Italian bread are added. Without the added prosciutto rind or ham bone, and by substituting vegetable broth for the meat broth, it can be a vegetarian option anyone could enjoy. While this recipe would work with any type of lentils, I prefer the small green or tan colored ones which do not get mushy.

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