Mediterranean Lentil Soup

         Yield: 6 Servings
Categories: Soups, And chilis, Stews

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. Recipe by: unknown origin