2 C. brown lentils
6 – 8 C. water
4 – 5 strips bacon, cut into 1 inch pieces
1 onion, chopped
2 – 3 stalks celery, diced
2 – 3 garlic cloves, minced, more if you like!
6 – 7 carrots, diced
2 – 3 small potatoes, diced
1 C. (more or less) chopped fresh tomatoes
Dice the bacon and fry it till crisp. Meanwhile in a soup pot, bring the lentils and water to a simmer, and dice the vegetables and set aside. When the bacon is crisp add the onion and celery to it and stir until tender crisp, about 2 – 3 minutes. Add the garlic and cook for about 1 more minute. Do not burn the garlic!
Add the bacon, grease and cooked vegetable to the simmering lentils. When the lentils start to get soft add the carrots and cook about 5 – 7 minutes. Then add the potatoes and tomatoes and simmer about 5 more minutes until the potatoes are cooked but still fork tender.
Add more hot water anytime the lentils cook down. You want it to be somewhat souplike.
Season with salt and pepper to your liking. Makes about 5 – 6 servings. For a complete meal, serve with a hearty bread, a slice of cheese, and fruit for dessert.