Lentil Soup
This very old recipe for soup is deceptively simple, but if it is made right it is purely wonderful. The secret lies in cooking it so, so gently. You’ll need a heavy-bottomed pot and maybe a trivet over your stove burner to bring it off.
Ingredients: - serves 4 to 6
2 cups lentils
1 large onion
4 cups of stock (preferably chicken or ham)
3 tablespoons butter
salt and pepper
bacon bits or a ham bone (optional)
Soak lentils overnight. Peel and slice onion fine, melt 1-1/2 tablespoons butter in a large, heavy pot, and saute onion gently OVER LOW HEAT until golden but not brown. Remove from heat, add stock and lentils and season to taste. Return to heat, bring barely to the boil, and simmer very, very gently, partially covered. Keep the heat low-low, not even letting the soup simmer too hard.
Stir frequently until the lentils have become a smooth mass (about 1 hour). Just before serving, beat in the remaining 1-1/2 tablespoons butter.
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