1 (12 oz.) pkg. or 1 3/4 c. lentils
1/4 c. bacon, diced
2 lg. onions, diced
2 lg. carrots, peeled and diced
2 stalks celery, diced
1 1/2 qt. water
1/2 tsp. thyme
1/2 tsp. black pepper
2 bay leaves
1 to 1 1/2 lbs. ham hocks
1 lg. Russet potato

Wash lentils and drain well. In a 6-8 quart kettle, cook bacon over medium-high heat until lightly browned, stir occasionally. Add onion, carrots, celery and cook, stirring until onion is limp. Add water, spices, ham and lentils. Cover and simmer about 1 hour or until ham is tender. Remove pan from heat.

Lift out ham, set aside until cool enough to handle, pull meat from bone and shred. Add to kettle. Shred potato and add to lentils. Stirring frequently, bring to boiling, simmer covered for 15 minutes.