German Lentil Soup
|Bacon slices||4 , diced|
|Onions||2 Medium, sliced|
|Carrots||2 Medium, sliced|
|Celery stalk||1 Large, sliced|
|Ham bone||1 , with 2 cups meat left on (From Cooked Whole Or Half Smoked Ham)|
|Dry lentils||16 Ounce (1 Package)|
|Water||8 Cup (128 tbs)|
|Thyme leaves||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
1. In 5-quart Dutch oven or saucepot over low heat, cook bacon until lightly browned; push to side of Dutch oven. Add onions, carrots, and celery; over medium heat, cook until vegetables are tender. Add ham bone, lentils, bay leaf, water, pepper, thyme, and 1 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until lentils are tender. Discard bay leaf.
2. Remove ham bone to cutting board; cut off meat and discard bone. Cut meat into bite-sized chunks and return to soup. Stir in lemon juice and enough salt to taste.