Lentil Soup - cooking recipe

Ingredients

3 c. dry lentils, soaked overnight in 2 qt. water
1 onion, grated
1 c. celery, chopped
1 c. carrots, grated
1 c. potatoes, grated
1/2 c. green onion, thinly sliced
1/2 c. parsley, chopped
1 bay leaf
1 clove garlic, minced
1 Tbsp. salt
2 whole cloves
3 1/2 c. canned tomatoes
1 lemon

Preparation

Soak lentils overnight in 2 quarts water.
Simmer 45 minutes until lentils are tender.
Skim off scum that rises to top.
Add all other ingredients except lemon and simmer together 1 to 2 hours until everything is tender and flavors are blended.
Squeeze juice from lemon and add to soup.
Serve with a dollop of sour cream.
Freezes well.