Recipe - Mediterranean Lentil Soup

2 tablespoon Unsalted butter
1 tablespoon Olive oil
2 lg Garlic cloves; peeled and
minced
2 lg Carrots; peeled and minced
2 lg Celery stalks; minced
1 lg Onion; peeled and minced
1 cup Dried lentils
6 cup Beef bouillon; (or more)
Salt
Freshly ground black pepper

Heat butter and oil over medium heat in a large pot. Add garlic, carrots,
celery, and onion, and cook for 2 minutes. Add lentils and 6 cups bouillon
and season with salt and pepper. Bring to a boil, reduce heat and simmer,
partially covered, for 1 hour and 15 minutes or until lentils are very
tender.

Remove two cups of the lentils and vegetables from the pot and puree until
smooth in a food processor. Return puree to the pot and more bouillon if
the soup is too thick.

This soup freezes well.

Variation: add 1 teaspoon each of cumin and curry powder to the vegetable
mixture.

Recipe by: unknown origin

Posted to MCRecipe Digest by "slt4@cornell.edu" slt4@cornell.edu on Feb
24, 1998