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LENTIL SOUP
1 lb. shin of veal, meat and bones
1/4 lb (generous 1/2 c) lentils
2 Tbsp olive oil
2 Tbsp butter
1 1/2 Spanish onions, peeled and coarsely grated
1/4 tsp each crushed black pepper and hot red pepper
2 tsp coarse salt
Water
2 large potatoes, peeled and diced
2 large carrots, peels and diced
1 bunch fresh green coriander
Lemon juice
Pour boiling water over lentils; allow the lentils to soak for 15 minutes, and then drain. Combine oil and butter in large pan, add veal, onion, peppers and salt, and cook stirring constantly until onion is transparent. Add 6-1/4 cups water and bring to the boil. Skim and add lentils. Cook 1 1/2 hour or until tender. About 20 minutes before end of cooking time, add potatoes and carrots, continue to simmer until tender. Just before serving, add coriander and lemon juice to taste. Serves 6-8. |
