Lentil Soup

2 cups dried lentils, washed
3 cups hot water
1/4 pound salt pork, minced
1 cup chopped onion
1 clove garlic
1 cup chopped carrots
1 cup chopped potato
1/2 cup chopped celery and leaves
10 cups water
1 fresh pork shoulder bone, split
1 bay leaf
2 whole cloves
3 peppercorns
1 1/2 teaspoons salt
Sherry (optional)

Soak the lentils in hot water in a bowl for three hours. Do not drain. Cook the salt pork, onion and garlic in a kettle until the onion is yellow. Add all remaining ingredients and the lentils.

Cover and simmer until the lentils are soft, about three hours. Remove the bone, and rub soup through a sieve. Return it to the kettle. Taste and adjust seasoning if necessary. Reheat to serving temperature, then ladle into heated serving plates. Add a dash of sherry if desired. Serves six or more.

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