Rich Savory Soup

This soup is set apart by the bones.

Cooking a broth with meat bones gives the soup such a rich flavor. And I think lentils need that richness.

Lentils, to me, are so very earthy. Like mushrooms.

I did not end up soaking my lentils overnight. Mostly because when my family said lentil soup I had not read the recipe.

So I ended up simmering the lentils with the bone for about 3 1/2 hours instead of two. This seemed to do the trick.

I think the lentils would have been super mushy had I soaked them overnight. As it was they were perfectly mush and crunch.

The soup was good. It had a lot of flavor.

LENTIL SOUP

2 Cups Lentils

3 Quarts Cold Water

3 Pound Beef or Ham Bone

1/2 Cup Diced Celery

1 Onion, Sliced

2 Tablespoons Butter

2 Tablespoons Flour

2 Teaspoon Salt

1/4 Teaspoon Pepper

Wash lentils and soak overnight in cold water. Drain, add cold water listed and bone. Heat to boiling and then simmer for 2 hours. Remove bone, skim fat. Sauté onion in 2 tablespoons butter. Add flour, salt and pepper. Blend well with 1 cup of stock. Add to kettle and cook until thick and smooth. Serve hot.