Red Lentil Soup Print
5 lbs red lentils
1 lb celery, chopped
1 lb leeks, chopped
10 oz butter
2 oz brown sugar
1 Tbsp dry mustard
1 Tbsp thyme, crushed
2 tsp pepper
3 oz cider vinegar
3 gallons ham stock
4 oz roux
2 & 1/2 quarts potatoes, diced
Salt to taste
Bacon bits for garnish

Saute celery and leeks in butter until transparent.
Combine with rinsed, drained lentils, sugar, seasonings, vinegar and stock.
Cover and bring to a boil. Reduce heat and simmer gently 20 minutes.
Add roux and whisk briskly until blended.
Add potatoes and continue cooking an additional 5 minutes.
Season to taste with salt. Hold warm for service.
Serve 8 oz per portion. Garnish with bacon bits.

Makes 48 (1 cup) servings (3 gallons).
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