Recipe: Lentil Soup (using salt pork and V8 juice)

LENTIL SOUP

1 1/2 cups chopped onion
1 cup sliced celery
1/2 cup sliced carrot
1 medium clove garlic, minced
1/4 cup butter or margarine
1 pound dried lentils (about 2 cups)
8 cups water
2 cans (12 ounces each) V-8 cocktail vegetable juice
1/2 cup diced salt pork
1 teaspoon salt
1/2 teaspoon dried leaf thyme, crushed
1/2 teaspoon pepper
1 bay leaf

In large saucepan, cook onion, celery, carrots, and garlic in butter until tender.

Wash and sort lentils under cold running water. Add to onion mixture along with the 8 cups water and remaining ingredients. Bring to boil; cover. Reduce heat; cook over low heat 2 to 3 hours or until lentils are done. Stir occasionally.

Servings: 8