Rinse 1 pound dry lentil (2 1/3 cups). In Dutch oven, combine: 1 (16 oz.) can tomatoes, cut up 2 slices bacon, cut up 1 med. onion, chopped (1/2 c.) 3 tbsp. snipped parsley 2 tbsp. wine vinegar 1 clove garlic, minced 2 1/2 tsp. salt 1/2 tsp. oregano 1/4 tsp. pepper 1 sliced carrot

Bring to boil. Reduce heat. Cover. Simmer 1 1/2 hours.