Instructions

1. In a small fry pan, heat 1 tbl oil over med heat and add ham.
2. In a large pot over med heat, melt butter and add onion.
3. Cook 6-8 minutes until they begin to brown.
4. Add garlic to the onions, cook 1 minute and add wine, lentils and stock along with 1/2 of the ham.
5. Leave the rest of the ham to carmelize in the skillet for garnish.
6. Turn up the heat on the lentils and bring to a boil, then cover and simmer on low for 30 minutes.
7. While lentils are simmering, heat the oil and fry the tortilla strips until golden brown.
8. Drain on paper towels.
9. Once lentils are tender, remove 1 ladle and add to hvy cream in bowl and mix.
10. Pour this back into the soup, and using an emersion blender, blend to a desired consistency.
11. Taste and correct seasoning with salt and pepper.
12. Ladle into bowls, top with some of the carmelized ham, parmesan and crispy tortilla strips.