1 Lb Lentils

1/4 Lb Diced Bacon

2 Med Onions (Sliced)

2 Med Carrots (Diced)

2 Quarts Water

1 Cup Celery (Diced)

2 1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp dry Thyme

2 Bay Leaves

1 Large Potato (peeled)

1 Ham hock

2 Tbsp Lemon Juice

Wash & Soak Lentils overnight.

Drain Lentils & put in Dutch oven. Sauté bacon until golden. Add onions & carrots and sauté until onions are golden. Add Lentils, water, celery, salt, pepper, thyme, and bay leaves. Grate potato into soup and add ham hock.

Simmer, covered, for 3 hours. When lentils are tender, remove bay leaves. Remove meat from ham hocks and discard bone. Add lemon juice just prior to serving.