German Lentil Soup
|Cold water||2 Quart|
|Onions||2 Medium, diced|
|Carrots||2 Medium, diced|
|Celery||1⁄2 Cup (8 tbs), diced|
|Potato||1 Medium, peeled and grated|
|Dried thyme||1⁄4 Teaspoon|
|Lemon juice||2 Teaspoon|
Put lentils into large pot with two quarts cold water.
Add the beef bone, vegetables, bay leaves, salt, thyme and pepper.
Place over medium heat and bring gently to a boil; lower heat and simmer until lentils and vegetables are soft.
Remove beef bone and bay leaves from soup.
Skim off excess fat from soup and remove meat from beef bone.
Add diced meat to soup and correct seasonings.
Slowly stir in 2 teaspoons lemon juice and serve immediately.