2 tb Unsalted butter
1 tb Olive oil
2 lg Garlic cloves; peeled and minced
2 lg Carrots; peeled and diced
2 lg Celery stalks; diced
1 lg Onion; peeled and minced
1 c Dried lentils
6 c 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.