Instructions: Heat butter and oil over medium heat in a large pot. Add garlic, carrots, celery, and onion, and cook for 2 minutes. Add lentils and 6 cups bouillon and season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 1 hour and 15 minutes or until lentils are very tender.

Remove two cups of the lentils and vegetables from the pot and puree until smooth in a food processor. Return puree to the pot and more bouillon if the soup is too thick.

This soup freezes well.

Variation: add 1 teaspoon each of cumin and curry powder to the vegetable mixture.

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