Ingredients

• 1 lb lentils
• 1 Tablespoon Baking Soda
• 2-3 Medium Carrots, diced
• 2-3 Sticks Celery, diced
• 1 Onion, diced
• 1-2 Tablespoons Butter or Bacon Grease
• 1.5 Cups Ham, diced
• 2-3 Bay Leaves
• 1/8 cup Fresh Parsley, chopped
• 1/8 cup Fresh Thyme, chopped
• 1-2 chicken boulion cubes
• Salt and Pepper to taste
• 2 Tablespoons Flour
• 2 Tablespoons Butter
• small splash of vinegar

Instructions

1. Place lentils in a large pot and cover with water. Mix 1 tablespoon of baking soda into the water and allow to soak for 3-4 hours. Drain and rinse well. Return lentils to pot.

2. Saute onion and celery in either bacon drippings or butter. Add to the pot of lentils along with the carrots and ham. Fill pot with water until lentils are covered about 2 inches or the desired approximate water to lentils ratio is reached. Add 2-3 bay leaves, salt, pepper, parsley, thyme, and chicken boulion cubes. Bring to a boil, then reduce to a low simmer.

3. Create a roux using 2 Tablespoons butter and 2 tablespoons of flour. When it begins to brown, add a splash of vinegar. Once combined add the roux to the soup mixture to slightly thicken. Return soup to a low simmer for 1 hour.

4. Taste the soup and add salt and pepper as necessary to adjust the flavor to your liking.