2 C. lentils
6 C. water
2 C. beef broth
2 slices bacon, diced (optional, but very nice)
2 T. dried diced onion
1/2 C. chopped celery
1/4 C. chopped carrot
3 T. fresh parsley (or 3 t. dried)
1 clove garlic, minced
2 t. salt
1/4 t. pepper
1/2 t. oregano
1 T. Worchestershire sauce
1 can diced tomatoes
2 T. apple cider vinegar
Rinse lentils and place in large soup kettle. Add water and beef broth and remaining ingredients except tomatoes and vinegar. Cover and simmer 1 1/2 hours. Add tomatoes and vinegar and simmer 1/2 hour more.
Andrew doesn't like soups, so I freeze this in individual portion sizes and eat it for lunches. I also substitute a little more broth for the water, to add even more flavor, but its pretty good as original, as well.
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