1 lb. lentils
10 c. water
1 (28 oz.) can crushed tomatoes
1 med. onion, chopped
1 clove garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
4-5 potatoes, diced
3 tsp. instant bouillon, dissolve in 8 oz. water
1 tsp. salt
Pepper, to taste
Dash of oregano
1 tbsp. vegetable oil
1 bay leaf
1/2 lb. chopped ham or meat from ham bone

Soak lentils overnight in 2 quarts water. Drain and rinse. Add 10 cups cold water and bring to a boil, stirring frequently. Lower heat; cook covered for about 1 hour.

Saute onions, carrots, garlic, and celery in 1 tablespoons oil. Add mixture to cooked lentils; add bay leaf. Boil potatoes without skins and mash with fork. Add to lentil soup mix.

Add chopped ham; stir; add crushed tomatoes, salt, pepper, and oregano. Simmer 1 hour over low heat; stir frequently.

Add a few drops of cider or red wine vinegar when you serve soup. Add to individual soup dish not to soup pot.