Lentil Soup With Serrano Ham And Arugula

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1 1/2 cups lentils

8 cups very hot tap water

1/4 cup plus 1 tablespoon extra-virgin olive oil

2 medium onions, very finely chopped

3 medium carrots, very thinly sliced

2 celery ribs, thinly sliced

5 garlic cloves, 4 thinly sliced and 1 minced

2 tablespoons tomato paste

Crushed red pepper

Salt and freshly ground black pepper

2 ounces thinly sliced Serrano ham or prosciutto, cut into 1/2-inch-wide strips

1 bunch arugula (1/4 pound), thick stems discarded

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