Lentil Soup

1-1/4 cups lentils
4 slices bacon, chopped
1 leek, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 green bell pepper, finely chopped
1 tomato, finely chopped
3 tbsp. each butter or margarine, flour
1 can (15 oz.) consommè
1 - 2 tbsp. salt
2 tbsp. vinegar

    Sort and rinse lentils.  Combine lentils and water in a stockpot.  Bring to a boil; reduce heat.  Simmer 1 hour, stirring occasionally.  Fry bacon in a skillet until crisp.  Discard bacon, reserving bacon drippings.  Cook leek, onion, carrot, bell pepper and tomato in reserved bacon drippings 5 minutes or until vegetables are tender, stirring frequently.  Add vegetable mixture to lentils and mix well.  Melt butter in same skillet.  Add flour, stirring until smooth.  Add consomme, salt and vinegar.  Cook until slightly thickened, stirring constantly.  Add lentil mixture and mix well.  Cook over low heat 30 minutes, or until of desired consistency, stirring occasionally.  Ladle into soup bowls.  Serve with a mixed green salad and country bread.  

 

 Makes 4 servings.