Italian Lentil Stew

Decided to make a vat of something healthy for the week since I could go into labor at any moment. That way there is at least something ready to go in the fridge. Used some frozen ham left-over from Easter dinner- vegatarians, I would recommend perhaps substituting with some chickpeas.

First sautee (until tender):
1 Tab Olive Oil
1 Yellow Onion diced
4 cloves of garlic, finely chopped
1/2 lb ham, diced

Then add (for 5 min):
4 stalks celery, chopped
1/2 lb carrots, chopped

Toss in until mixed:
1 lb brown lentils rinsed and drained

Then add:
9 cups of water (adjust as necessary)
2 red potatos diced
1 tsp of chicken broth
1 tsp dried thyme
1 tsp dried sage

Bring to boiling and simmer for 1 hour. Then add:
3 fresh tomatoes off the vine, diced
1 medium zucchini, diced
5 oz white mushrooms, chopped
3 cloves additional garlic, finely chopped
2 cups Ditalini pasta (whole wheat if you can find it, I couldn't though)
1/2 lb chopped frozen spinach
More water if necessary
1 tab oregano
1/4 cup red wine
Red wine vinegar to taste (around 1 Tab)

Continue cooking until pasta is the desired tenderness.
Serve garnished with parmesan cheese.