Lentil Soup

• 1 lb. green lentils
• 2 medium onions, diced or sliced
• 1/4 lb. bacon, diced (or diced ham steak or diced ham off ham bone)
• 3 medium carrots, diced or sliced
• 2 qt. water
• 2 stalks celery, diced
• 1 large potato, pared and grated (medium)
• 1/2 tsp. thyme leaves (fresh if you have)
• 2 bay leaves
• 1 ham bone
• salt and pepper to taste
• 2 Tbsp. fresh lemon juice

1. Soak green lentils in cold water to cover overnight.
2. Rinse well and drain.
3. In stockpot, saute onions and bacon.
4. Add carrots.
5. Saute until golden; do not overcook.
6. Add water, drained lentils, celery, potato, thyme leaves, bay leaves, ham bone and salt and pepper.
7. Simmer, covered, for 3 hours.
8. Remove ham bone and remove any remaining meat.
9. Add fresh lemon juice just before serving.
10. Serve with Cottage Cheese Dill Bread.
11. This soup freezes well.

green lentils, onions, bacon, carrots, water, stalks celery, potato, thyme, bay leaves, ham bone, salt, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792466 (may not work)