|Source: Jean Ross (2002)|
|Prep time: 24 hours||Cooking time: 3 1⁄3 hours||Total time: 27 1⁄3 hours|
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.