German Lentil Soup

• 4 slices bacon, diced
• 2 medium-sized onions, sliced
• 2 medium-sized carrots, sliced
• 1 large celery stalk, sliced
• 1 ham bone with 2 c. meat left on (from cooked whole or half smoked ham)
• 1 (16 oz.) pkg. dry lentils
• 1 bay leaf
• 8 c. water
• 1/2 tsp. pepper
• 1/2 tsp. thyme leaves
• salt
• 2 Tbsp. lemon juice

1. In 5-quart Dutch oven or saucepot over low heat, cook bacon until lightly browned; push to side of Dutch oven.
2. Add onions, carrots and celery; over medium heat, cook until vegetables are tender.
3. Add ham bone, lentils, bay leaf, water, pepper, thyme and 1 teaspoon salt; over high heat, heat to boiling.
4. Reduce heat to low; cover and simmer 1 hour or until lentils are tender.
5. Discard bay leaf.

bacon, onions, carrots, celery stalk, ham bone, dry lentils, bay leaf, water, pepper, thyme, salt, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=749679 (may not work)