Lentil Soup - cooking recipe

Ingredients

1 c. (6 oz.) dry lentils
2 Tbsp. parsley flakes
1 tsp. salt
1 bay leaf
2 c. water
1/2 lb. bacon
1/2 c. chopped celery
1/4 c. chopped onion
1 clove garlic, minced
2 Tbsp. flour
1 tsp. sugar
1/4 tsp. pepper
1 (1 lb.) can tomatoes

Preparation

Combine lentils, parsley, salt and bay leaf in large saucepan. Add water.
Cover and cook slowly 1 hour or until lentils are tender.
(More water may be needed during cooking.)
Cut bacon into 1-inch pieces and cook until crisp.
Cook celery, onion and garlic in 2 tablespoons bacon drippings.
Stir in flour, sugar and pepper. Add tomatoes and heat to boiling.
Drain lentils; discard bay leaf. Add lentils and fried bacon pieces to tomato mixture.
Cover and simmer 15 minutes.
For best flavor, prepare a day ahead and refrigerate.
Reheat for serving.