German Lentil Soup Recipe
Ingredients
4 slices bacon, diced
2 medium-sized onions, sliced
2 medium-sized carrots, sliced
1 large celery stalk, sliced
1 ham bone with 2 cups meat left on (from cooked whole or half smoked ham)
1 16-ounce package dry lentils
1 bay leaf
8 cups water
1/2 teaspoon pepper
1/2 teaspoon thyme leaves
Salt
2 tablespoons lemon juice
Directions
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.
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.
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