Tips: Do not add any salt until the lentils have finished cooking. You can use different root vegetables, such as rutabaga and parsnips, instead of the carrots and turnips, if you prefer.

Prep Time: 15 min
Cook Time: 1 hr 10 min

Yield:4

1. Heat in a large, heavy-bottomed pan or flameproof casserole. Add the bacon and cook over medium heat, stirring, for 4-5 minutes, or until the fat runs.
   
   
2. Add the chopped onion, carrots, celery, turnip, and potato and cook, stirring frequently, for 5 minutes.
   
   
3. Add the lentils and pour in the water or stock. Bring the soup to a boil, then reduce the heat and simmer for 1 hour, or until the lentils are tender.
   
   
4. Season the soup with salt and pepper to taste. Ladle into warmed soup bowls and serve.