1 qt. stock made from ham bone or 4 oz. bacon
6 oz. lentils
1 c. diced carrots
1 c. diced onion
1 sm. diced turnip
1 stalk celery, chopped
Salt and pepper
Chopped parsley

Bring stock to a boil. Wash the lentils and add to the stock. Add the diced carrot, onion, turnip and chopped celery. Season to taste and simmer in a covered saucepan for 2 hours. Before serving decorate with chopped parsley.

Lentil soup can be varied by sieving and returning to the pan with 1/4 pint milk. If desired soup can be thickened with 1 tablespoon of flour blended with a little milk.