1 lb. lentils
1/4 lb. bacon, cut fine
2 lg. onions, sliced
2 lg. carrots, sliced
2 qt. water
1 c. celery, sliced diagonally
2 1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. dried thyme
4 bay leaves
1 lg. potato, grated
1 ham hock
2 tbsp. lemon juice
1 lemon, sliced

Wash lentils; cover with cold water and soak overnight. Drain. Saute bacon; add onions and saute until golden. Add remaining ingredients except lemon juice and slices. Simmer, covered, 3 hours. Remove ham bone and bay leaves. Add lemon juice. Serve hot with lemon slices floating on top. Yields 9-10 servings.