2 c. dried lentils
8 c. water
2 slices bacon, diced
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped carrots
3 tbsp. snipped parsley
1 clove garlic, minced
1/2 to 1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano, crushed
1 (16 oz.) can tomatoes
2 tbsp. wine vinegar

Rinse lentils; drain. Place in large kettle or Dutch oven. Add remaining ingredients except tomatoes and vinegar. Cover and simmer 1 1/2 hours. Add undrained tomatoes, cut up. Add vinegar. Simmer, covered, 30 minutes or more. Make 8 to 10 servings.

Instead of bacon, use chicken or beef bouillon. Or boned chicken breast bones for flavor. Tie bones in cheesecloth and discard when soup is done after scraping bits of chicken from them. Add bits to soup.