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As you will know, Marion Butler provided some great soups to sustain those that are attending the Lunchtime Lent Meetings being held at the Manse. By popular request, Marion’s recipes are being given in the NewsLetter. If you want to sample the fifth soup made by Marion’s own fair hands, then you have one more opportunity, at the Lunchtime Lent Meeting on 1st April.
Now here is the first recipe, for the aptly-named
LENT-il Soup
Serves 6. 
125g (4oz) lentils
25g (1oz) butter
2 large onions, chopped
4 leeks, chopped
4 carrots, chopped
2 celery sticks, chopped
1.2 litres (2 pints) beef stock - stock cubes OK
120ml (4fl oz) dry sherry
50g (2oz) cooked ham diced
2 tablespoons chopped parsley
salt and pepper if needed
Soak the lentils in cold water overnight; rinse and drain.
Melt butter in a pan, add onions and cook until lightly browned. Stir in the leeks, carrots and celery and cook for 2 minutes.
Add the lentils to the pan with the stock and sherry (and salt and pepper if necessary)
Bring to the boil, cover and simmer for 1 hour (or until the vegetables and lentils are tender) Cool slightly.
Sieve or work in an electric blender until smooth. Return to the pan and heat through.
Add ham and parsley and serve—and enjoy!.
Watch out for another recipe next month.
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