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RECIPE OF THE WEEK #394

Lentil and Collard Soup

2 cups lentils
1 quart beef broth
1 quart water
1 cup chopped leeks
1/2 cup chopped carrots
1 small ham hock (optional)
2 tablespoons butter or bacon fat
1/2 cup chopped onions
1/2 cup chopped celery
1 tablespoon garlic (optional)
6-8 cups collard leaves sliced in 1/2 inch strips
1 teaspoon cider vinegar (optional)
Salt and freshly ground pepper

Wash lentils in cold water and pick over. In a large pot, bring the broth and water to a boil. Add lentils, leeks, carrots, and ham hock (if you wish), simmer, partially covered, for 30 minutes. Meanwhile, melt butter or bacon fat in a sauté pan, and cook the onions and celery until wilted and tender, 5 - 10 minutes. Add garlic (if you like), and stir for 1 minute set aside. After the lentils have cooked for 30 minutes, stir in the chopped vegetables, collards, and vinegar. Simmer, partially covered, for another 20 - 30 minutes or until the lentils are tender but not mushy.

Season to taste and serve.

Serves 6 to 8.