Got the idea from an Italian cookbook for this soup. It was quite good and hearty for a cold drizzly day.Method:
Fry up finely chopped bacon odds and ends with garlic, 2 minced chile peppers, and 1/2 C chopped parsley in a pan.
Add 1 C cooked french lentils, and 1-2 C tomatoes (either canned or fresh, I used a combination of diced and pureed). Season with freshly ground black pepper, and add hot water to thin it out a bit.
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