This very filling soup makes a good first course for a family supper. Serve it with hot, crusty rolls and butter and, if you like, sprinkle over some finely chopped raw onion.
1 lb. yellow lentils, soaked overnight in lightly salted water
2 large onions, finely chopped
8 oz. salt pork
1 teaspoon black pepper
2 marjoram sprigs
Place the lentils and the soaking water in a large saucepan. Set the pan over high heat and bring the liquid to the boil.
When the scum rises to the surface, skim off with a large spoon and, when the water is clear, reduce the heat to low. Add the onions, cover the pan and simmer for 1 hour or until the lentils are soft. Add the salt pork, pepper and marjoram, cover the pan again and continue to simmer for a further 30 to 45 minutes or until the pork is cooked. Remove the pan from the heat. Taste the soup and add salt if necessary.
Using two large forks, remove the pork from the pan and cut it into small cubes. Return the pork to the pan and remove and discard the marjoram sprigs.
Pour the soup into a warmed tureen and serve at once.