German Lentil Soup

1 pound dry lentils
1 cup diced celery
2 medium carrots, sliced
1 medium onions, diced
2 quarts water
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dry thyme
2 bay leaves
1 large potato, pared
1 ham bone, minus the fat
2 tablespoons lemon juice
1/4 pound bacon, diced

Rinse and soak lentils in cold water overnight before preparation.

Saute bacon in Dutch oven. Add celery, onion and carrots. Saute until golden brown.

Add water, lentils and dry ingredients. Grate potato into this mixture and add ham bone. Simmer for 3 hours.

Remove bay leaves and hambone. (Be sure to add ham to this mixture if you like).

Add lemon juice and serve.