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Lentil Soup

1-lb dry brown lentils, picked over and rinsed
1-large onion, finely chopped
1-large celery rib, finely chopped
1-large carrot, shredded
2-quarts water
1-large smoked pork hock
2-tsp sugar
2-beef bouillon cubes
1/4-tsp dry mustard
1/2-tsp dried thyme
Dash of cayenne pepper
Salt & pepper to taste

Combine all ingredients except the salt & pepper in a large saucepan; heat to a boil
Reduce heat and simmer, covered until lentils are very tender and soup has thickened, about 45 minutes
Remove pork hock, shred meat from bone and return to soup
Skim the fat from the soup
Season with salt & pepper to taste