Family Favorite Lentil Soup
1 pound of lentils, rinsed
3 quarts of water
2 cups of chopped carrots
2 cups of chopped celery and tops
2 cups of chopped onions
1/2 cup of chopped parsley or 1/4 cup of parsley flakes
2 teaspoons of salt
1 1/2 teaspoons of thyme leaves
1/2 teaspoon of freshly ground black pepper
1 bay leaf
4 whole cloves
4 beef bouillon cubes
one 1 pound can of tomatoes, undrained
3 pounds of beef neck bones
1/2 cup of dry sherry or Burgundy
Several twists of freshly ground black pepper, optional
Chopped parsley, optional
In a 6 - 8 quart Dutch oven of heavy kettle, combine lentils, water, carrots, celery and tops, onion, parsley, salt, thyme, pepper, bay leaf, cloves, bouillon cubes, tomatoes and beef bones.
Heat to boiling, stirring frequently. Reduce heat and simmer covered 2 hours, until lentils and meat are fork tender. Stir occasionally to prevent sticking. Remove beef bones from soup. Cut meat from bones, chop coarsely. Return meat to soup, discard bones and fat. Add sherry. Reheat gently, covered.
Taste for seasoning, add pepper, if desired. Pour into heated tureen or ladle directly into soup bowls. Sprinkle with parsley if desired. Makes 4 quarts
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