German Lentil Soup

from a bag of Martha White's Cee-lect lentils

1 pound lentils
1/2 pound bacon, diced
2 medium onions, diced
2 medium carrots, diced
2 quarts water
1 cup chopped celery
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
1 large potato, pared
1 ham bone
2 tablespoons lemon juice

Wash lentils and drain. In a Dutch oven fry bacon until golden. Add diced onions and carrots and cook until onions are limp. Add lentils, water, celery, salt, pepper, and bay leaf. With a medium size grater, grate potato into mixture and add ham bone. Simmer 3 hours. Remove bay leaf and ham bone; cut meat from ham bone and return meat to soup. Add lemon juice and serve.

Makes about 10 cups of soup.

If you can get a cured ham hock, use part of that instead of the ham bone, and omit the salt and pepper.


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