““This recipe is quick to put together and can be a meal in itself. 2 cups (400 g) lentils 6 cups (1.4 L) water 2 cups (475 ml) beef broth 2 slices bacon, diced (optional) ½ cup (80 g) chopped onion ½ cup (50 g) chopped celery ¼ cup (35 g) chopped carrot 3 tablespoons (12 g) parsley 1 clove garlic, minced 2 teaspoons salt ¼ teaspoon pepper ½ teaspoon oregano 1 tablespoon (15 ml) GFCF Worcestershire sauce 1 can (14.5 ounces, or 411 g) diced tomatoes 2 tablespoons (28 ml) apple cider vinegar Rinse lentils and place in a large soup kettle. Add water and beef broth and the remaining ingredients except tomatoes and vinegar. Cover and simmer for 1½ hours.””
