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16 oz. pkg. lentils
5 c. water
2 (16 oz.) cans tomatoes
2 bay leaves
1 Tbsp. salt (optional)
1/4 tsp. pepper
1 1/2 lb. kielbasa sausage
8 slices bacon, cut up
1 c. chopped carrots
1 c. chopped celery
1 medium onion, chopped

Wash lentils and add with water, tomatoes, bay leaves,
salt and pepper to large saucepot. Heat to boiling. Reduce
heat and add the kielbasa. Cover and simmer 15 minutes or
Meanwhile, in large skillet over high heat, fry bacon
until slightly limp. Spoon all but 1 tablespoon fat from
skillet. Add carrots, celery and onion to bacon and cook over
medium heat for 15 minutes, stirring occasionally. Add mixture
to saucepot and continue cooking for 30 to 45 minutes.
Remove kielbasa from soup and slice in half lengthwise
and then in pieces the other way. Return kielbasa to the
lentils and serve.
We like it with corn muffins and a fruit salad.

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