1 ham bone (from baked ham)
6 c. water
1 1/4 c. dried lentils (from a 1 lb. pkg.)
4 med. size carrots, pared and sliced
1 lg. onion, chopped (1 c.)
2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 bay leaf

Combine all ingredients in a kettle; cover. Heat to boiling, then simmer 1 hour, or until lentils are tender. Take out ham bone; strip off bits of meat and add to soup. Remove bay leaf. Ladle soup into heated serving bowls. 6 servings.