*  Exported from  MasterCook II  *

                               Lentil Soup

Recipe By     : Roberta Young
Serving Size  : 8    Preparation Time :4:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Lentils
   3      Strips        Bacon,Diced
   1      Medium        Onion,Chopped
   1      Medium        Carrot,Chopped
     1/2  Cup           Celery
   1      Quart         Water
   1 1/4  Teaspoons     Salt
     1/4  Teaspoon      Pepper
     1/4  Teaspoon      Thyme,Dried
   1                    Bay Leaf
   1      Medium        Potato,Peeled and Grated
   1                    Ham Bone (or 1/2 cup diced ham)
   1      Tablespoon    Lemon Juice,Fresh

1)  Wash lentils well and soak overnight in cold water to cover.

2)  Drain lentils.

3)  In a Dutch oven, saute diced bacon until golden.  Add onions and carrots and saute until onions are golden.

4)  Add water, lentils, celery, salt, pepper, thyme and bay leaf.  With medium grater, grate peeled potato into the lentil mixture.  Add the ham bone and simmer, covered, for 3 hours, cutting all bits of meat off the bone into the soup.

5)  Remove ham bone and bay leaf.  Add lemon juice and mash soup with a potato masher a bit to thicken.  Cook an additional 45 minutes to thicken, if desired.

6)  To serve, put 1/4 to 1/2 teaspoon lemon juice in each serving bowl and add soup.  Serve with sour-dough french bread and green salad.

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NOTES : When my mother used to make this soup, I could never get enough of it.  It is especially wonderful served with sour dough bread.  I also like it better with extra lemon juice which I add at the table.  If you don't have a ham bone, it's really quite okay with a bit of extra bacon.