FOR 4 PEOPLE
Ferrarini cooked ham, gr 300 (2 slices)
savoy, gr 500
dry lentils, gr 200
1 carrot
1 celery stalk
a half of onion
vegetable soup qb
extra virgin Ferrarini oil qb
salt, pepper 
bay leaves

Wash lentils in cold water. Let carrots, celery and onion lightly brown; so add lentils, a bay leaf and let slowly braise wetting with vegetable soup for 30/40 min long, add salt and pepper. Lentils should result soft, but not dry.
Slice the savoy, wash it, dry it well, so cook it in an anti-sticking frying pan with a spoon of extra virgin olive oil for a few minutes, so that it rest crunchy. Add a little of salt and pepper.
Slice ham roundly, cook it in an anti-sticking hot frying pan with a few of extra virgin olive oil for a few. Put in the plat hot lentils first, then the first cooked ham slice, the braised savoy, and then other cooked ham. Glaze it with lentils soup.