. . . by request
1 cup brown lentils
1 1/2 quarts water
2 slices bacon, finely cut
2 Tbsp butter
1 Tbsp olive oil
1 onion, minced
1 clove garlic, minced
2 Tbsp parsley
2 tsp savory
1 carrot, finely chopped
2 stalks celery with leaves, finely chopped
Worcestershire sauce, lemon, salt and pepper
Wash and soak lentils overnight (or, at least wash). Drain, put into large pot with 1 1/2 quarts cold water, 1 tsp salt and bacon. Simmer for 3 hours.
At end of first hour, melt butter in a pan, add olive oil. Add onion and , cooking slowly for 10 minutes. Add herbs and vegetables, cooking for 10 minutes more, then add the whole mess to the lentils.
At the end of the 3 hours, you may serve with lentils and veggies whole, or puree the soup. (I have usually left mine whole, which gives a nice, rustic feel to the soup; but then, I didn't have a stick blender back then, either.) Add a small amount of Worcestershire sauce to taste. Adjust seasoning with salt and pepper.
Slice lemon thinly, but 1 slice in bottom of each soup bowl and pour soup over it. Serve at once. Makes 6 servings.