EATERY IS OPEN....LENTIL SOUP WITH BACON

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 slice bacon, chopped
• 4 cans (or more) chicken broth
• 1 can of whole tomatoes
• 2 cups dried lentils (about 12 1/2 ounces)
• 1 bay leaf

In a large pot sautee onions in a table spoon of olive oil. Add carrots and celery. Add in rest of the ingredients and simmer for over 1 hour. Serve hot with a corner of french bread.