5 strips bacon
1 c. onions
1 c. carrots
2 c. celery
1/2 clove garlic, minced
2 c. potatoes, diced
1/2 c. tomato puree
2 cloves
2 bay leaves
6 c. water
2 tsp. Accent
1 1/2 c. dry lentils, washed
4 c. beef stock
1 tbsp. salt
1/4 tsp. pepper

Dice and fry bacon. Dice onions, carrots, and celery; add to bacon and saute for a few minutes. Then add remaining ingredients. Cover and simmer until tender. Add 2 tablespoons wine vinegar, salt, and pepper to taste.

OPTIONAL: Dice 1 cup leeks to sprinkle on top when serving.

NOTE: You can use small white beans instead of lentils; soak beans overnight.