Soak dry lentils 8hrs in unsalted water, after, remove any
irregulars, drain and just cover with heavily salted water, simmer
gently until tender (20~30 min.), puree in blender/food
processor/food mill, add water to reach consistency as required,
season to taste carefully (soup will easily absorb
a great deal of seasoning at this point).
For non-vegetarians, simmer soaked lentils in ham stock,
omitting salt, adding pieces of cooked ham.
Just before serving, add large dollop sour cream/yoghurt in
centre of bowl.
I also enjoy adding Lebanese...