Saute the onion, celery and carrot until softened.
Stir in broth & water.
Rinse the lentils. Sort over. Add to the soup. Bring to a boil.
Lower heat to a simmer. Cover. Cook for about 1 hour or until lentils are easily mashed.
Puree half of the soup mixture (in blender or food processor).
Return all of the soup to the saucepan. Stir in Worcestershire, red pepper sauce, half&half and minced ham.
Heat soup, but do not boil.
Nutrition Info Per Serving: Total Fat 9 g Cholesterol 30 mg Sodium 1344 mg Potassium 771 mg Total Carbohydrate 37 g Dietary Fiber 7 g Sugars 4 g Protein 20 g