Lentil Soup


Source: Jean Ross (2002)
Prep time: 24 hoursCooking time: 3 1⁄3 hoursTotal time: 27 1⁄3 hours

Ingredients

1 lb
dried lentils
1⁄4 lb
bacon
2
onion (medium, sliced)
2
carrots (medium, sliced)
2 q
water
1 c
celery (diced)
2 1⁄2 t
salt (or 3 t to taste)
1⁄2 t
pepper
1⁄2 t
dried thyme
2
bay leaves
1
potato (large, peeled)
1
ham bone
2 T
lemon juice

Instructions

The night before, wash lentils and soak overnight. Early the next day, drain lentils. Sauté bacon until golden in large pot. Add onions and carrots; sauté until golden. Add lentils, water, celery, salt, pepper, thyme and bay leaves. Grate potato into soup. Add ham bone. Simmer 3 hours. Remove ham bone, cut meat from it and return to soup. Add lemon juice. Remove bay leaves.