LENTILS: Rinse lentils. Bring 1 cup lentils and 2 1/2 cups water to boil. Cook covered at simmering until tender, about 35 minutes. When cooked, lentils double in volume. One cup dried lentils will yield about 2 cups cooked lentils. SOUP: 2 c. lentils
8 c. water
3 slices bacon, diced
1 med. onion, chopped
1/2 c. chopped celery
1/4 c. chopped carrots
1 clove garlic, minced
2 1/2 tsp. salt
1/4 tsp. pepper
1/w tsp. oregano, crushed
3 tbsp. snipped parsley, if desired Rinse lentils; drain. Place in large soup kettle with remaining ingredients. Cover and simmer about 2 1/2 to 3 hours. 6-8 servings. | 
