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.
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