• 1/2 lb. peppered bacon, cut into 1/2-inch pieces
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 1/2 C. mushrooms, sliced
• 2 C. chicken broth
• 2 C. water
• 1/2 lb. lentils
• 1/2 tsp. thyme
• 2 Tbs. parsley, chopped
• Salt and pepper to taste

Brown the bacon in a large soup pot. Add the celery and onion. Cook until just soft. Add the mushrooms and cook for three minutes longer. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the lentils are soft (about 1 1/2 hours). Serve warm.

Yield: 6-8 servings