Wash and pick over the lentils and add to a large soup pot. Add the stock. Coarsely chop the carrots, celery, shallot and garlic. Add the chopped veggies, bay leaf, oregano and tomato puree to the pot. Bring the mixture to a boil, reduce the heat; cover and simmer for 40 minutes or more until the vegetables and lentils are tender.
Chop the ham. Cook and crumble the sausage. Chop the fresh herbs.
When the lentils are soft, remove the soup from the heat. Remove the bay leaf. If desired, puree a portion of the soup to make it creamy. Stir in the chopped ham, cooked sausage and fresh herbs. Taste the soup and season to taste with Maine sea salt and fresh pepper.
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.