8 slices bacon
3 c. chopped onion
1 1/2 c. diced celery
1 1/2 lbs. mushrooms, coarsely chopped
1 tbsp. finely chopped garlic
1 c. cabbage, shredded
1 sm. carrot, shredded
3 to 4 tbsp. bacon drippings
1/8 tsp. smoked liquid or to taste
Sour cream
1 lb. lentils, rinsed & drained
3 qts. water
3 to 4 oz. smoked ham slice, diced
2 1/2 tbsp. lemon juice
2 1/2 tsp. paprika
2 1/2 tsp. salt (I used much less, about 1 tsp., I think. Taste it. You can always add more.)

In large saucepan, cook diced bacon until crisp; remove, crumble and set aside. Using 3 to 4 tablespoons of the bacon drippings (reserve excess to add later, if necessary), saute onions, celery, mushrooms, garlic, ham, cabbage and carrots until soft, about 5 to 6 minutes.

Stir in crumbled bacon and lentils. Saute 1 minute. Add water, bring to a boil and reduce to a simmer. Then cook, uncovered over medium heat, stirring occasionally until lentils are very soft and soup has thickened, about 45 minutes. Stir in lemon juice, paprika and salt to taste. Sparingly add smoked liquid to taste.

Puree, 1 or 2 cups at a time, in blender, pouring pureed soup in another large container until all soup has been pureed, returning to original cooking pan when you're done. Caution: Hold lid of blender firmly or force of blender will cause soup to splatter all over the counter and wall. Garnish with sour cream or yogurt. Excess can be frozen.