Lentil Soup with Eggs serves 4
couple tablespoons olive oil
2 oz thinly sliced prosciutto chopped
2 carrots diced
1 stalk celery diced
1/2 onion diced
1 garlic clove chopped
1 tablespoon tomato paste
1 and 1/4 cups small brown or green lentils (first time I used tiny Umbrian ones and the 2nd time green Du puy - I liked the Umbrian better but both were good)
3-4 cups chicken broth
4 eggs - lightly fry in a little olive oil until whites are cooked then use the oil to drizzle over the soup -or 4 hardboiled eggs work too.
In a large pot put the olive oil and prosciutto and cook over medium heat until it is a little browned. Add the chopped veggies except the garlic and sauté another 10 min or so. Put in the garlic for 2 min then add the tomato paste and cook another 2 min. Add the lentils and 2 cups of broth and cook on medium until broth has evaporated then add another cup of broth and cook about 15-20 more min, adding more broth if it gets too dry. Taste to see if done - you don't want them mushy. S&P to taste - easy on the salt as the prosciutto can be salty. Serve topped with an egg of your choice - well, probably not scrambled.