8 slices lean bacon, chopped into 1/2 inch pieces, excess fat removed
1 lb. dry lentils, washed and sorted
1 lg. onion, chopped
6 carrots, scraped and sliced
1 (28 oz.) can whole tomatoes with puree, tomatoes cut in half
Salt and pepper to taste
6 c. water
2 bay leaves
3 tbsp. molasses
3 tbsp. apple cider vinegar
1-2 lbs. smoked kielbasa (depending on how many people you'll be serving)

Combine all ingredients except vinegar, molasses, salt, pepper and sausage in a large heavy pot. Bring to a boil, then simmer, lightly covered, for about 2 hours, stirring occasionally and adding water, if necessary. Be careful not to burn the soup. Add apple cider vinegar and molasses, salt and pepper to taste.

Twenty minutes before serving, cut kielbasa into 3-4 inch lengths and put in the soup to heat. (If you want to serve the sausage in bite-sized pieces, do not cut them up until after you have heated them and are ready to serve the soup; otherwise, they become soggy. We usually prefer to tackle the big pieces of sausage in the bowl.)