497 Lentil purée

• 3 glasses, or, 1½ lbs lentils
• 2 onions

Pick over lentils, wash in warm water, and pour into a saucepan. Add raw ham, 2 peeled onions, 2 carrots, and 2 leeks. Cover with bouillon, bring to a boil, and set in the oven for 2 hours to stew until tender. Remove the ham and root vegetables and rub the lentils through a fine sieve. Fifteen minutes before serving, mix with butter and dilute with Malaga or bouillon that has been brought to a