2 cups cold water
1 quart ham stock
1/4 cup celery, diced
1/2 pound lentils
2 tablespoons olive oil
1/4 cup chopped onions
salt and pepper to taste

Soak lentils overnight.

Combine lentils and ham stock; simmer 1 hour and puree lentils.

Saute celery and onion in hot olive oil; add to lentils with Tubettini.

Serve hot.

Serves 4 to 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Louis Le Nuin: The peasant supper, 1642.

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