Marilyn’s Lentil Soup

• 4 Tbl butter
• 1 large onion
• 1 stalk celery with leaves
• 1 carrot
• lemon juice
• 1½ cups lentils *
• 7½ cups meat or bone stock
• 1 marrow bone, cracked
• 1 tsp ground cumin
• 1 tsp coriander
• salt
• black pepper

Chop the onion, celery, and carrot and lightly sauté the onion, celery and carrot in the butter. Add the lentils, meat or bone stock, and marrow bone, and bring to boil, skimming if necessary. Cover the pot and gently simmer until lentils are very soft. This will take 45 to 90 minutes depending upon the quality and age of the lentils and whether they were soaked or not.

When the lentils are cooked, season the soup with salt, pepper, cumin, coriander, and a little lemon juice according to taste. Simmer for a few more minutes and remove the marrow bone. Purée the soup in a food processor. Return the puréed soup to the stove and bring to a boil. You can allow water to evaporate or add water depending upon whether a thicker or thinner soup is desired.

Serve with small croutons of bread fried in oil to which a clove or two of crushed garlic has been added just as they begin to turn golden brown.

*Note: Red, yellow, green, or brown lentils can be used. Soaking is often recommended for brown lentils and will reduce cooking time but is not necessary. Small yellow or red lentils will disintegrate; brown ones will not.