1 lb. pkg. lentils
1/4 lb. bacon, diced
2 med. carrots, diced
2 med. onions, sliced
2 qts. water
1 c. celery, sliced
2 1/2 to 3 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1 lg. potato, pared
1 ham bone
2 tbsp. fresh, frozen or canned lemon juice
2 bay leaves

Wash lentils, soak overnight in cold water, covered. Drain lentils. Saute bacon in Dutch oven. Add onions and carrots and saute until onions are golden. Next add lentils, water, celery, salt, pepper, thyme and bay leaves. Grate potato into lentil mixture and add the ham bone. Cover and simmer 3 hours.

After 3 hours the lentils should be nice and tender. Remove bay leaves and ham bone. Cut all bits of meat from bone and return meat to soup. To serve at once, add lemon juice, or refrigerate soup until next day; then add lemon juice, reheat and serve. Makes 9 1/2 cups.