1 lb. dried lentils
2 1/2 qts. water
2 ham hocks or left over ham bone
1 onion, chopped
1 tsp. salt
1 c. chopped celery
1 carrot, pared & chopped
1 (6 oz.) can Hunts tomato paste
1 bay leaf
1/2 tsp. seasoned salt
1/2 tsp. pepper

In Dutch oven or kettle combine all ingredients and bring to a boil. Simmer, covered for 2 1/2 hours, stirring occasionally. Remove skin and bone from ham hocks. Skim fat from broth. Return meat to soup. Makes 6 to 8 servings.