Ingredients
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1 lb lentils
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1/4 lb bacon, diced (I sometimes use more!)
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2 medium carrots, diced
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2 quarts water
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1 cup celery, sliced
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2 1/2-3 teaspoons salt (I use Kosher)
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1/2 teaspoon black pepper
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1/2 teaspoon dried thyme
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2 bay leaves
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1 ham bone
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2 tablespoons fresh lemon juice
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2 medium onions, sliced (or 1 very large onion)
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1 large potato, pared
Instructions
- The night before, wash the lentils and let soak overnight covered in cold water.
- Next day, drain the lentils.
- In a large dutch oven or soup pot, saute the diced bacon until golden brown.
- Add sliced onions and diced carrots and saute until the onions are golden.
- Add the lentils, water, sliced celery, salt, pepper, thyme and bay leaves.
- With a grater, grate the peeled potato into the lentil mixture.
- Add the ham bone.
- Simmer, covered, for about 3 hours. The lentils should be tender.
- Remove the bay leaves and ham bone. Cut all bits of meat from the ham bone and return the meat to the soup.
- To serve at once, add the lemon juice and enjoy!
- To serve the next day, refrigerate soup adn then add the lemon juice and reheat.