ham or pork bone
1 lb. lentils
3 qts. chicken stock (or ham)
2 lrg. onions, chopped
4 tbsp. butter
1/2 c. carrots, grated
1 tsp. thyme

Put bone, lentils and stock in deep pot. Bring to a boil and simmer 1 1/2 hours.

Remove bone. In frying pan, sauté onions and carrots in butter until limp, but not brown. Add to lentils with thyme and simmer 1/2 hour longer.

Season to taste.

Serves 6.