Por Lentils are not as appreciated by Americans as they deserve to be.
They are tasty, cook quickly compared to other legumes, and are also highly nutritious.This soup is very basic and invites you to give it your own twist.
Makes 10 or More Cups
4 tablespoons butter or vegetable oil
1 large red or yellow onion, chopped
1 celery stalk with leaves, chopped
1 carrot, chopped
1 small red Bell Pepper, seeded and chopped
1 serrano or jalapeño, seeded and chopped
2 tablespoons all-purpose flour
1½ cups lentils
7½ cups meat or chicken stock
1 marrow bone, cracked
Salt and freshly ground black pepper to taste
1 lemon, juiced
1 teaspoon cumin, ground
Aleppo pepper or crushed red pepper to taste
Croutons, if desired
Melt butter in a large soup pot; add onion, celery, carrot, Bell Pepper, and serrano; cook until soft. Add flour gradually; stir constantly until smooth. Add lentils, stock, and marrow bone; bring to a boil. Reduce heat; simmer gently, covered, until lentils are very soft.This may take up to 1½ hours. Red or yellow lentils will disintegrate; brown ones will not.
When lentils are cooked, season soup with salt, pepper, lemon juice, and cumin. Simmer a little longer; remove marrow bone. Put soup in a food processor in batches to make a smooth purée. Return soup to soup pot; add water if you want a thinner soup, or cook it down if you want it thicker.Add Aleppo pepper, to taste. Croutons are a good accompaniment.