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Soups

LENTIL SOUP

2 pounds ham soup bones
2 cups lentils
3 quarts water
1 onion, diced
1 carrot diced
3 ribs celery and leaves, chopped
2 teaspoons salt
1/2 teaspoon pepper
1 clove garlic
2 sprigs parsley, chopped

In large soup pot, cook bones in 3 quarts salted water. Boil 1 hour. Add lentils, onions, celery, carrots, and boil for 1 hour longer. Remove beans. Add minced garlic, chopped parsley; boil 5 minutes, and taste for seasoning.