Glancy Family Cookbook

Ingredients

1/2 lb lentils (1 1/2 - 2 1/2 cups)

4 slices bacon

1 cup leeks, chopped

1/2 cup onion, chopped

1/4 cup carrot, chopped

3/4 cup green pepper, chopped

3/4 cup tomato, chopped

3 tbsp margarine

3 tbsp flour

1 can (10 1/2 oz) beef bouillon

2 tsp salt

2 tbsp vinegar

Place lentils and 5 cups cold water in large saucepan.

Bring to a boil; reduce heat and simmer 1 hour.

Chop bacon and sauté bacon in large skillet.

Add all veggies. Sauté over low heat for 5 minutes.

Add to lentils. Melt butter in same skillet.

Take off heat and add flour to form smooth paste.

Stir in bouillon, salt, and vinegar. Boil, stirring.

Add to lentils/veggies. Cook over low heat for 30 minutes.