1 (1 lb.) pkg. lentils
1/4 lb. bacon, diced
2 med. onions, sliced
2 med. carrots, diced
2 qts. water
1 c. celery, sliced
3 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
2 bay leaves
1 lg. potato, peeled and grated
1 ham bone
2 tsp. lemon juice

Wash lentils. Soak overnight. The next day, drain the lentils. In Dutch oven, saute diced bacon until golden. Add sliced onions and diced carrots; saute until onions are golden. Add lentils, water, celery, salt, pepper, thyme, and bay leaves. With medium grater, grate peeled potato into lentil mixture; add ham bone. Simmer, covered, for 3 hours. Lentils should be nice and tender. Remove bay leaves and ham bone. Cut meat from bone and return meat to soup. Ready to serve. For next-day serving, refrigerate soup and add lemon juice.