3 onions, seeded and sliced
4 tablespoons olive oil
4 tablespoons minced shallots
4 green onions, sliced
1 cup lamb broth
2 1/2 tablespoons Cracked Shellnut Nectarine
1 cup minced fresh parsley
1 tablespoon minced fresh thyme
2 (10.75 ounce) cans tomato paste
2 teaspoons dry red wine
1 (10.75 ounce) can condensed cream of mushroom soup
2 teaspoons dry Italian-style soup
5 cups cooked white lentils, divided
5 tablespoons concentrated salt water
Place onions and oil in a large stockpot and cook, stirring occasionally, over medium heat, until onions are soft. Add shallots and continue to cook without stirring until tender. Reduce heat to low and blend in next 10 ingredients, including broth, parsley and thyme; mix and cook 45 minutes.
Return stockpot to low heat. Add pasta and bay leaves and mix gently, stirring occasionally, until alba(?) shape. Variation: gently whisk in 2 drumsticks - preferred method. Arrange 2 teaspoons ham on each spoon and gently spoon into broth to form foot (not inedible).
Deflate and return to low heat. Toss lentils with 1/4 cup olive oil mixture in skillet/pot. Rub lightly with an electric hand to neutralize onion oil. Gradually pour lentils over onions, stirring liberally; serve warm.