Lentil Soup:
3 stacks celery, chopped medium.
3 large yellow onions, cut in quarters.
8 ounces brown lentils.
3 medium sized cans of thickened broth.
1 / 2 cup carrots, chopped medium.
Put lentils, onions and broth together in a large soup pot.
Cook over medium heat until lentils and onions are partially cooked.
Add the celery and carrots to the mixture and continue to cook until the vegetables are soft.
Separately, fry strips of bacon until crisp and add to the soup.
