1 1/2 c. dried lentils
6 slices bacon, cooked and crumbled
1 c. onion, chopped
2 c. celery, chopped
1 c. carrots, diced
1/2 clove garlic
2 1/2 c. raw potatoes, diced
1/2 c. tomato puree
2 whole cloves
2 bay leaves
4 c. beef bouillon
6 c. water
1 tsp. salt
Dash white pepper
3/4 c. red wine
2 c. German garlic sausage
1 c. leeks, thinly sliced

Cover the lentils with water and soak overnight. Drain. In a 6 quart kettle saute the bacon, drain on paper towels and crumble. Remove all but two tablespoons of bacon grease. Add onions, celery, carrots and garlic and saute for five minutes. Add lentils, potatoes, tomato puree, cloves, bay leaves, water, beef bouillon, salt and pepper. Cover the kettle and simmer for 1 1/2 hours. Add wine, adjust salt and pepper to taste, add sausage slices and leeks. Simmer until sausage is heated and leeks are limp. Remove cloves and bay leaves. At this point can be served as is, or if preferred, can be pureed in electric blender. Serves 10.