Lentil Soup

• 2 slices bacon, finely chopped
• 1 -2 tablespoon vegetable oil (optional)
• 1 stalk celery, diced
• 14 medium onion, diced
• 1 clove garlic, minced
• 2 quarts water
• 1 lb lentils, soaked overnight,rinsed and drained
• 14 cup diced canned tomato
• 1 bay leaf
• 6 frankfurters, thinly sliced
• 1 tablespoon steak sauce
• 12 teaspoon fresh ground pepper
• 12 teaspoon salt, to taste
• 1 carrot, diced

1. Fry bacon in Dutch oven until almost crisp, adding oil if necessary.
2. Add celery, carrot, onion, and garlic and saute until onion is translucent, about 3- 4 minutes.
3. Stir in water, lentils, tomatoes and bay leaf and bring to a boil over high heat.
4. Reduce heat and simmer until tender, about 1 hour.
5. Stir in remaining ingredients and continue cooking until franfurters are heated through, about 10 minutes.

bacon, vegetable oil, celery, onion, clove garlic, water, lentils, tomato, bay leaf, frankfurters, steak sauce, ground pepper, salt, carrot

Taken from www.food.com/recipe/lentil-soup-38061 (may not work)