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Lentil Soup

1 1/2 cups lentils
5 strips of bacon
1 cup chopped onion
1 cup chopped celery
1 cup diced carrot
1 teaspoon minced garlic
2 cups peeled and diced potatoes
1/2 cup tomato sauce
2 bay leaves
6 cups water
4 cups beef broth
1 tablespoon salt
1/8 teaspoon white pepper
2 tablespoons red wine vinegar
2 cups thinly sliced sausage
1 cup thinly sliced leek

1. Cover lentils with water and allow to soak overnight. Drain.
2. In a large kettle cook strips of bacon until crisp.
3. Add onion, celery, carrots, and garlic. Add the lentils, potatoes, tomato sauce, bay leaves, water, beef broth, salt, and white pepper. Simmer, covered, for 1 1/2 hours.
4. Add red wine vinegar, sausage and leeks. Cook for 10 minutes.
5. Remove the bay leaves before serving.

Makes 8 servings.

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