Lemon-Lentil Soup

I came across this delicious recipe recently. I already had a couple of the key ingredients on hand and soup was sounding really good in the current sub-zero temps we are experiencing. I found the recipe in a church cookbook and in the description it said the recipe was originally from "A Taste of Terrace Hill" a cookbook Billie Ray had helped create. I highly recommend giving this recipe a try, it's hearty, flavorful and delicious...it also makes a really big batch, so you can share some with your neighbors!

P.S. The lemon in this soup is what really makes the flavors come together and takes the soup from good to awesome. 

​P.P.S. I finally got some lemons on my lemon tree/shrub/bush...it's been almost 18 months since I first got the thing but the lemons are turning yellow. I used one of these lemons in the soup! 

Lemon-Lentil Soup

1 lb. dried lentils
1/2 c. bacon, cut fine
2 lg. onions, sliced
2 lg. carrots, sliced
1 c. chopped celery
2 qt. water
1/2 tsp. pepper
2 1/2 tsp. salt
1/2 tsp. dried thyme
4 bay leaves
1 grated potato
1 ham hock
2 T. lemon juice
Sliced lemon

Wash lentils; drain. Saute bacon and onion until onion is golden. All all ingredients, except lemon and juice. Cover and simmer for 3 hours. Remove ham hock and bay leaves. Cut up meat from ham hock and return to soup. Add lemon juice. Serve hot with lemon slices on top. 
​Yield: 10 to 12 servings.