|Source||Jean Ross (2002)|
|Prep time||24 hours|
|Cooking time||3 hours, 20 minutes|
|Total time||27 hours, 20 minutes|
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.