1 c. dried lentils, cooked overnight
5 slices bacon, finely chopped
1 c. chopped onion
1 c. chopped celery
1 c. diced carrots
1 clove garlic, finely minced
1 c. diced potatoes
1/2 c. tomato puree
2 whole cloves
2 bay leaves
2 c. water
3 c. beef broth
1 tbsp. salt
Dash of pepper
2 tbsp. red wine vinegar
1 c. thinly sliced leeks
2 c. sliced garlic sausages

Put lentils in slow cooking pot and cook overnight at "low" in 6 cups water with one teaspoon baking soda added. When ready to make soup, drain lentils.

Saute bacon lightly in large skillet. Add onion, celery, carrots and garlic and cook for 5 minutes. Put bacon and onion mix and lentils, potatoes, tomato puree, cloves, bay leaves, water, beef broth, salt and pepper into slow cooking pot. Cover tightly at "low" for 8 to 10 hours. Just before serving add vinegar, leeks and sausage. Cover and cook 5 minutes. Serves 6 to 8.