Kielbasa & Lentil Soup

Kielbasa Soup

1 lb lentils

8 cups water

1 large can tomatoes

2 bay leaves

1 tbsp salt

¼ tsp pepper

1 ½ to 2 lbs kielbasa

8 slices bacon

1 cup chopped celery

1 cup sliced carrots

1 med. onion, sliced

Wash lentils, combine with water, tomatoes, bay leaves, salt & pepper. Bring to a boil.  Add kielbasa, reduce heat, cover and simmer 15 minutes.

Meanwhile in large skillet, fry 8 slices bacon, diced, until limp.  Remove all but 1 tbsp fat from skillet.  Add celery, carrots and onion.  Cook over medium heat, stirring occasionally.  Add to lentils and continue to simmer for 1 to 1 ½ hours until lentils are tender.

Remove kielbasa, slice, and return to soup. Serve.

*When I made this recently, I used a food processor and ground up the carrots, celery, and onion (we don't do chunks of veggies well in this house).  It made the soup thicker too.

*This recipe also freezes well.  I like to portion it in freezer bags and freeze flat.