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 boil. Only then add salt to taste. Serve with sippets.
If serving with roast meat,