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3 slices bacon, cut into
2-inch pieces
1 medium onion, sliced
1 large carrot, sliced (about
3/4 c.)
1 large stalk celery, sliced
(3/4 c.)
1 clove garlic, finely chopped
4 c. water
12 oz. dried lentils (about 2
1 chicken bouillon cube
2 Tbsp. snipped parsley
1 Tbsp. salt
1/2 tsp. pepper
1 1/4 to 1/2 tsp. dried thyme
1 bay leaf
1 can (24 oz.) whole tomatoes
1 c. water

Fry bacon in 3 quart saucepan or Dutch oven until limp;
drain on paper towels. Add onion, carrot, celery and garlic to
bacon fat; cook and stir over medium heat until celery is
tender, about 10 minutes. Stir in bacon, 4 cups water, the
lentils, bouillon cube, parsley, salt, pepper, thyme and bay
leaf. Heat to boiling; reduce heat. Cover and simmer until
soup thickens about 1 hour. Stir tomatoes (with liquid) and 1
cup water. Simmer uncovered 15 minutes. Makes 6 servings,
about 1 1/2 cups each.

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