3 ham hocks (about 1 1/2 lb.)
2 c. chopped celery
2 c. grated carrots
2 c. diced onions
1 lb. lentils
1 tbsp. garlic salt
1/3 tsp. pepper
Salt to taste
Grated cheddar cheese

In large kettle of water, slowly boil ham hocks until meat readily pulls off bone. Remove from water. Cool until it can be handled. Remove from bone. Dice, return meat, in broth after dicing meat. Throw away bones, fat, skin.

To broth and meat add celery, carrots, onions and cook until lentils are done. Serve in bowls with a sprinkling of grated cheddar cheese and cornbread squares. Serves 8 or more.