A:

6 c. chicken stock
1 c. tomato sauce (8 oz. can)
1/4 lb. diced salt pork or ham
1 pork neck bone
Salt, pepper, Accent to taste
1 tbsp. Lea-Perrins
1 bay leaf

B:

1 c. lentils (approx. 8 oz.)

C:

1 c. diced onions
1 c. diced celery
1 c. diced carrot
2 cloves crushed garlic
1 tbsp. chopped parsley
2 c. diced potatoes

D:

1 tbsp. cornstarch
1 tbsp. sherry wine

1. Place A ingredients into 6 quart pot and bring to a boil.

2. Add lentils, B. Cover pot, simmer for 45 minutes.

3. Add C ingredients, simmer for 15-20 minutes until vegetables are tender.

4. Thicken only if desired by adding dissolved cornstarch slowly into boiling mixture. Allow to boil for one minute after added starch.

5. Garnish with chopped parsley when serving.

NOTE OF IMPORTANCE: Some chefs will garnish soup with sliced frankfurter or chopped hard boiled eggs. Total cooking time around one hour, to one hour and fifteen minutes.