Start with cleaning and rinsing the lentils first; you can't imagine how much grit you'll find in a bag of lentils...
In a heavy bottom pot saute 2 measures of diced white onion, 1 measure of diced carrots, 1 measure of diced celery, garlic to taste, a few fresh sage leaves, couple bay bay leaves, some freshly cracked black pepper and the fat from the prosciutto( very finely minced ) with just enough vegetable oil to coat the bottom.
When everything starts getting a nice caramelization ( read: flavour...) add the lentils.
Toss them around, mix well and add a generous splash of white wine. Let evaporate and add enough water to cover the lentils by half.
Let simmer until done, keeping and eye on the level of the liquid.
You'll want to add salt at around three quarters of the cooking time.
While the soup magic happens, julienne the prosciutto and place on a lightly oiled baking sheet and let it crisp up in a medium/low oven.
Serve the soup topping it with the prosciutto crisps, a handful of chopped arugula and a generous drizzle of the best olive oil.
Add shaved Parmigiano if you like, pour a young Barbera or Dolcetto and enjoy!
A note on the prosciutto: at the store ask your guy to slice it a bit thicker than what it's supposed to be..around 1/8 inch and ask him to leave all the fat on (not the gristle..).
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