1 lb. lentils (dry - 1 bag) rinsed and sorted
Meat for flavor (leftover ham, bacon ends, salt pork, hambone, or beef, bones or
corned beef)

1 lg. or 2 sm. chopped onions 2 to 3 carrots (sliced or diced) 2 stalks celery (chopped or sliced)

Bring lentils to boil in 3 to 4 quarts of water. Simmer 1 hour with meat and onions. Add carrots and celery (and any other leftover vegetable and potatoes you might have). Simmer until tender. Salt and pepper to taste. Add water if it gets too thick.

Some people might prefer to put it through a sieve like pea soup.