2+ hours
2 cups lentils (dry) 2 slices bacon ½ cup chopped onion ½ cup chopped celery ½ cup chopped carrots 3 tbsp fresh parsley, minced 1 clove garlic, minced or creamed 2.5 tsp black pepper ½ tsp oregano (crushed or powder) 1 lb can tomatoes, diced 2 tsp. Wine or balsamic vinegar
Dump the lentils into a strainer and search through them for anything you don’t want to eat. Lentils often have nastier looking members or small stones. Rinse thoroughly.
Place everything but the tomatoes and vinegar into a pot with 8 cups water. Bring to a boil and then simmer with lid for 1.5 hours. Add the tomatoes and vinegar and simmer a further ½ hour.
This is best served with cornbread or some other hot fresh bread.
#og