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

Night before: Wash lentils. Soak overnight covered in cold water. Early next day; drain lentils. In dutch oven, saute diced bacon until golden. Add sliced onions and diced carrots and saute until onions are golden. Add lentils, water, sliced celery, salt, pepper, thyme and bay leaves.

With medium grater, grate peeled potatoes into lentil mixture; add ham bone. Simmer, covered, 3 hours. Lentils should be nice and tender. Remove bay leaves and ham bone. Cut all bits meat from bone and return meat to soup. To serve at once, add lemon juice. For next day, refrigerate soup; then add lemon juice and reheat. Makes 9 1/2 cups.