Lentil Soup - cooking recipe

Ingredients

3/4 lb. dried lentil beans
2 carrots, sliced
2 onions, chopped
2 stalks celery, chopped
1 Tbsp. butter, melted
1 lb. Polish sausage, sliced, browned and drained
1/2 lb. cooked ham, chopped
1 bay leaf
1 tsp. ground thyme
1 whole clove
1 tsp. sugar
1 tsp. vinegar
1 tsp. tomato paste
1 envelope brown gravy mix
4 c. water
2 medium potatoes, cubed

Preparation

Sort and wash beans.
Place beans in a large Dutch oven.
Cover with water 2-inches above beans; let soak overnight.
Saute carrots, onions and celery in butter in a large Dutch oven.
Add remaining ingredients except potatoes.
Drain beans; add to vegetable mixture.
Cover and simmer 25 minutes.
Add potatoes and cook an additional 20 minutes.
Add water for a thinner consistency, if desired.
Remove bay leaf.
Yield:
3 quarts. Works great in crock-pot, too.