​Dr. Lydia Reich's Lentil Soup (Cocková)​--2004 Soup Tasting

25 oz. dry lentils 
1 pint (2 C) water 
1 tsp. Vegeta seasoning or Mrs. Dash Seasoning 
1 tsp. marjoram 
15 oz. each carrots & parsnips, sliced 
15 oz. celeriac (celery root), diced 
1 bay leaf 
2 Tbsp. oil 
2 Tbsp. flour 
1 onion, chopped 
15 oz. bacon, chopped 
2 tsp. vinegar 
2 cloves garlic, minced 
Salt & pepper to taste 
Croutons for garnish

1. Pick through and wash lentils.
2. Fry bacon; discard fat and set bacon aside. In 2 tbsp oil, saute onion till clear. Add flour & brown. Add 2 cups water and bring to boil.
3. Add lentils, carrots, parsnips & celeriac, bay leaf, pepper, seasoned salt, and add 6 to 8 cups water. Simmer for 1-1/2 hours.
4. Taste and adjust salt and pepper as needed. Remove bay leaf and stir in vinegar & garlic just before serving.

Serve with croutons and finely chopped parsley.