1 qt. beef stock made from scraps of our favorite pot roast
Leftover pot roast, cubed
1 c. lentils
2 carrots, sliced or diced
1 sm. onion, diced or chopped
4 slices of bacon, chopped
1/2 c. cooked tomatoes

Rinse lentils and add to stock in a large saucepan along with leftover roast (if available). Fry bacon and drain on paper towels. Saute onion lightly in bacon drippings and drain.

Add bacon and vegetables to pan and simmer gently. Cover for about 1 1/2 hours. Serves 4 to 6. If using beef bouillon for stock add 1/2 teaspoon thyme and salt and pepper to taste.