3 tbsp. butter
3 tbsp. all-purpose flour
9 c. water
1 c. chopped, peeled onion
1/2 c. chopped celery
1/2 c. chopped, peeled carrot
1 ham bone or hock
1 lb. dried brown lentils
1 bay leaf
1/4 tsp. dried thyme leaves
1/8 tsp. rosemary
2 1/2 tsp. salt (or to taste)
1/8 tsp. ground pepper

In a heavy 4 to 6 quart pot, melt butter over moderate heat. Stir in flour and cook 2 minutes, stirring.

Gradually add 2 cups water, stirring constantly to blend. When smooth, add rest of water and remaining ingredients. Bring to boil over moderate heat.

Reduce heat to low; cover pot and simmer about 3 hours, until soup is well flavored.

Remove from heat and lift out bone. When cool enough to handle, remove meat from bone, cut up and add to soup. Use wire whisk, beat vigorously until some lentils are pureed. Makes 9 cups.