Virtual Sefer MY MOM'S (Alice Johnson) LENTIL SOUP

1 3/4 C. dried lentils (sort, wash and drain)
6 C. chicken broth
2 T. margarine
1 C. chopped onion
1/2 C. chopped celery
2/3 C. chopped carrot
1/4 lb. bacon bits (optional)
2-3 large cloves garlic minced or equivalent powder
1/4 C. chopped parsley
1/2 tsp. thyme
1 bay leaf (optional)
lemon juice (optional
In a large kettle, bring lentils and broth to a boil. Cover and turn off heat. Melt 2 T. margarine and add remaining ingredients. Cover let veggies simmer until soft (about 10 minutes). Add vegetables to lentils and simmer covered for 1 1/2 hours. Let cool slightly and put mixture through a food mill or the blender if desired. Heat to serving
temperature. Season to taste with salt and pepper.
Optional garnishes: sour cream
hard boiled eggs