VEGETABLE LENTIL SOUP

2 cups lentils, presoaked & drained

5 cups water
2 slices bacon, diced
1 onion, chopped
1 carrot, sliced into thin coins
2 stalks of celery, including tops, sliced
1 clove of garlic, minced
2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp oregano
1 can (16-oz) diced tomatoes, undrained
2 tbsp red wine vinegar

Place all the ingredients in a crock-pot or slow cooker; stir mixture to combine well.  Place cover on cooker and cook on low setting for 8 to 10 hours.  Taste before serving and add any additional seasonings needed.

 Note: File Photo