1 lb. pkg. Lentils
5 c. water
2 (16 oz.) cans tomatoes
2 bay leaves
1 tbsp. salt
1/4 tsp. pepper
1 1/2 kielbasa
8 bacon sliced, cut in small pieces
1 c. carrots, chopped to small pieces
1 c. celery chopped to small pieces
1 med. onion, chopped

One hour before serving, wash lentils. In large saucepan, heat lentils, water, tomatoes, bay leaves, salt and pepper. Bring to a boil. Reduce heat to medium and add kielbasa (leave whole or in large pieces.) Cover and simmer 15 minutes.

Meanwhile, fry bacon pieces in a large skillet until nearly done, but slightly limp. Spoon off all but 1 tablespoon fat. Add chopped carrots, celery, and onions, and cook over medium heat, stirring as needed. Add mixture to lentils and continue cooking on low heat for 30 minutes; stirring occasionally. Add small amounts of water if necessary, remove kielbasa, cut into bite size pieces and return to kettle. Can be made a day ahead and reheated. Freezes well.