3 slices bacon, cut into sm. pieces
1 med. onion, sliced
1-2 potatoes, peeled & diced
1 lg. carrot, sliced
1 lg. rib celery, sliced
1 clove garlic, finely chopped
5 c. water
2 c. lentils, rinsed & drained
1 tsp. instant chicken bouillon granules
1/2 tsp. parsley flakes
1 tsp. salt
1/2 - 1 tsp. pepper
1 bay leaf
1/4 - 1/2 tsp. thyme

Fry bacon until limp. Saute onions in grease. Add all other ingredients. Heat to boiling. Reduce heat, cover and cook until soup thickens, about one hour. Remove bay leaf before serving. Variation: Instead of potatoes, after simmering soup for one hour, stir in 28 ounce can whole tomatoes with their juice. Simmer uncovered for 15 minutes more. Remove bay leaf. This makes a completely different type of lentil soup.