Lentil Soup
  1. Place the lentils, hamhock onion, carrot, celery and bay leaf in a large, heavy bottomed pot. Add water and/or stock to cover twice the depth of the lentils (if the lentils are two inches deep, the water should come four inches up the side). Simmer two hours, covered.
  2. Cook the garniture: While lentils simmer, cook diced bacon in skillet until browned, but not crisp. Drain off fat; add to the pan the diced carrot, diced onion, diced celery, diced turnip. Saute over medium heat for 3-5 minutes. Remove from heat and set aside.
  3. Remove onion, carrot pieces, bay leaf and ham hock. Mash about half the lentils to thicken the soup, if needed. Discard all but the ham hock. Strip skin and fat from ham hock and discard. Remove meat from bone, chop coarsely, and return to pot.
  4. Add the garniture to the soup, and cook an additional half hour until flavors mingle but vegetables aren't over-cooked.