We love homemade soup and not many could be easier than this one. The first picture is of all the ingredients before cooking, the bacon cooks along with the lentils adding a nice rich flavor.

Makes eight servings

2 cups uncooked lentils about 1 pound
8 cups cold water
2 slices raw bacon, diced
1 small chopped onion, about 1/2 cup
1 cup chopped celery
1/2 cup chopped carrots
1/4 cup chopped parsley leaves
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
2 tbsp wine vinegar

1. Rinse and drain lentils. In a large kettle or Dutch oven add lentils and all remaining ingredients except vinegar. As the soup heats up, the bacon will cook and release its flavor. Cover and simmer 30 minutes.. Add vinegar simmer 30 minutes more, season with salt and pepper to taste.

Nutrition Per serving: Calories 251, Fat 3.6g, Saturated Fat 1.1 g, Cholesterol 8 mg, Sodium 483 mg, Carbohydrate 36.9 g, Fiber 18.1 g, Sugar 2.4 g, Protein 17.7 g.

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