Soak 3/4 cups lentils in 1 quart water for 2 hours, then cook in same water until
tender. Cooking time will depend on the type of lentils you use. To 6 cups smoked-meat
stock, including diced meat and soup vegetables, add the cooked, drained lentils, 3
peeled, diced raw potatoes, 1 teaspoon marjoram and cook until potatoes are tender.
Brown 2-3 Tablespoons flour in 2 Tablespoons bacon drippings, stir in 1 cup soup until
lump free and add to soup pot. Season with salt & pepper, a pinch or 2 savory, 1 bud
minced garlic, and 1 teaspoon Maggi extract. Optional: Add 1 teaspoon vinegar to perk up
the flavor. Garnish with a little fresh chopped parsley, if you like.