Lentil Soup
| 2 | cups | uncooked lentils |
| 2 | quarts | ( 8 cups ) water or vegetable stock |
| 1/2 | | onion, chopped |
| 1 | | carrot, chopped |
| 1 | | celery stalk, chopped |
| 1 | | potato, chopped |
| 2 | | bay leaves |
| 1/2 | tsp | tarragon |
| 1/2 | tsp | basil |
| 1/4 | tsp | pepper |
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| 1/4 | cup | vegetarian "bacon" bits |
| 1 1/2 | tsp | salt |
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| Makes about 8 cups , to serve 6 |
Pick over lentils and wash.
Mix all ingredients except the vegetarian "bacon" bits and salt in a soup pot and cook until the lentils are very soft, about one hour. Stir in vegetarian "bacon" bits and salt, and cook another ten minutes.
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