2 c. dry lentils
1 1/2 c. chopped onions
1/4 c. chopped carrots
Tomato & green pepper, optional
4 slices bacon, fried crisp
Salt to taste
3 tbsp. flour
Bay leaf
Worcestershire

Wash and cook lentils in 2 cups cold water. Bring to a boil, cover and simmer 1 hour. Cut bacon in small pieces. Add onions, carrots and saute 5 minutes. Then add to kettle with lentils. Make thickening and gradually add to soup. Add water or beef bouillon to consistency desired. Cook over low heat and add salt and vinegar.