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Lentil Soup (Phyllis Brown)
1 lb. pkg. lentils; ¼ lb. bacon, diced; 2 med. onions, sliced; 2 med. carrots, diced; 2 qt. water; 1 c. celery sliced; 2½-3 t. salt; ½ t. pepper; ¼ t. thyme; 2 bay leaves; 1 lg. potato, diced; 1 ham bone; 2 T. lemon juice.
Wash lentils. Soak overnight in cold water. Drain lentils. Saute diced bacon until golden. Add sliced onions & carrots & sauté until onions are golden. Add lentils, water, sliced celery, salt, pepper, thyme & bay leaves. Grate potato into lentil mixture; add ham bone. Simmer covered 3 hrs. Remove bay leaves. Remove ham bone. Cut meat & return meat to soup. Add lemon juice just before serving. |