|Lentils||1 Cup (16 tbs)|
|Onion||1 Small, sliced|
|Cold water||3 Pint|
|Celery||1⁄4 Cup (4 tbs), diced|
|Croutons||1 Cup (16 tbs)|
Wash and soak lentils overnight in cold water.
Drain and place in soup kettle with ham bone and add cold water.
Cover and heat to boiling point.
Simmer 2 hours and add celery.
Brown onions in fat and add flour.
Gradually add 1 C.soup.
Mix well and add to rest of soup.
Season soup to taste and serve with croutons.