1 lb. lentils
1 lg. grated onion
1 bunch celery, diced
3 qts. water
3/4 lb. ham, diced
2 tbsp. butter
8 oz. chicken broth
2 smoked ham hocks
3 tbsp. flour
1/8 tsp. pepper

Rinse lentils. Boil smoked ham hocks, water and lentils in large saucepan. Simmer on low for about 2 hours. Remove hocks. In the meantime, brown onion in butter in a frying pan. Add chicken broth to frying pan and add flour. Heat this mixture and stir as it thickens. Combine this mixture with lentil soup. Boil and then lower to simmer stirring constantly for about 2 minutes. Remove meat from hock bones and add to soup. Stir in celery, diced ham and pepper.