5 to 7 oz. lentils
2 onions
2 carrots
3 potatoes
2 oz. butter
Salt and pepper to taste
2 ham hock bones
3 1/2 pts. water

Sort and wash the lentils and steep overnight. Drain. Chop the onions and dice the carrots and potatoes. Melt the butter. Add the lentils and the other vegetables and cook together for 20 to 30 minutes on low heat. Add the seasoning, the ham hock bones, and the water and bring to aboil. Simmer gently for about 2 1/2 hours. Remove ham hock bones and serve.