1 (1 lb.) pkg. dried lentils
1/4 lb. bacon, chopped
2 med. onions, sliced
2 med. carrots, sliced
2 to 2 1/2 qt. water
1 c. celery, chopped
1/2 tsp. pepper
1/2 tsp. dried thyme
Salt to taste
2 bay leaves
1 lg. potato, peeled
1 ham bone (left from cooked shank), or 2 ham hocks
1 beef bouillon cube
2 tbsp. lemon juice or cider vinegar

Wash lentils thoroughly and drain. In large Dutch oven or soup kettle, saute chopped bacon until golden. Add onion and carrots and saute until onions are golden. Add lentils, water, celery and seasonings. Grate peeled potato into lentil mixture; add ham hocks. Simmer, covered, 3 hours. Remove bay leaves and ham bone or hocks.

Cut meat from bones and return meat to soup. To serve at once, add lemon juice or vinegar. Soup should be somewhat thickened; otherwise, cook longer. Makes approximately 10 cups.