7 c. broth (made with beef bouillon cubes)
1 1/2 c. dry lentils (rinsed)
1 (28 oz.) can tomatoes and liquid
Celery (optional)
3 carrots, grated coarsely
2 lg. onions, chopped
4-5 strips bacon
Bay leaf or sweet basil
Pepper to taste

Fry bacon in skillet. Remove bacon and saute carrots, celery and onion in fat. Crumble bacon.

Combine all ingredients and simmer for at least 3-4 hours. Can prepare an extra 2 cups broth to have ready to add if soup becomes too thick.

Serve with grated Mozzarella or Swiss cheese and sourdough bread.