1 lb. lentils (3 c.)
2 qt. cold water
1 beef bone
2 med. onions, diced
2 med. carrots, diced
1/2 c. celery, diced
1 med. sized potato, peeled & grated
2 bay leaves
Salt to taste
1/4 tsp. dried thyme
1/2 tsp. pepper

Wash lentils. Put into large pot with 2 quart cold water. Add beef bone, vegetables, bay leaves, salt, thyme and pepper. Place over medium heat and bring gently to a boil; lower heat and simmer until lentils and vegetables are soft.

Remove beef bone and bay leaves from soup. Skim off excess fat from soup and remove meat from beef bone. Add diced meat to soup and correct seasonings. Serve immediately. Yields 8 cups.