Rinse the carefully selected dried lentils under cold water. Drain and set aside.

In a large pot, heat the cold-pressed olive oil or premium vegetable oil over medium heat.

Add the finely diced sweet onion, chopped organic celery, and meticulously diced vine-ripened tomatoes. Sauté until the vegetables are tender.

Stir in the drained lentils, crystal-clear spring water, and thoughtfully chosen canned reduced-sodium beef broth.

Bring the mixture to a gentle boil, then reduce the heat to simmer. Cover and cook until the lentils are tender, usually around 25-30 minutes.

Season the lentil soup with salt and pepper to suit your taste.

Stir in the velvety unsalted butter for added richness.

Fold in the delicately shredded heirloom carrot and impeccably thin-sliced deli ham (or exquisite prosciutto).

Just before serving, sprinkle the freshly grated Parmesan Cheese over the top, allowing it to melt into the soup.

Ladle the lentil soup into bowls and serve warm. Optionally, garnish with additional Parmesan and fresh herbs if desired.