Lentil Soup

1/2 lb. bacon, cut into small pieces

2 carrots, chopped

2 stalks celery, chopped

7 cups chicken broth

2 bay leaves

2 tsp. curry powder

1 tsp. cinnamon

1 1/2 c. dried brown lentils

1 onion, chopped 

2 potatoes, chopped

2 cloves garlic, chopped

1 28 oz. can stewed tomatoes

1/4 tsp. celery seeds

1 tsp. cumin 

salt and pepper to taste

Saute' bacon in soup pot until crisp.  Remove crisp bacon with slotted spoon.  Discard all but about 1/4 c. of bacon grease.  Saute' all vegetables in bacon grease until tender, about 25 minutes.  Add chicken broth, stewed tomatoes and spices and mix.  Add lentils and bring to boil then turn down to simmer for about an hour.  Stir occasionally to prevent sticking on bottom.