Ingredients

• 10  cups water
•   8 ounces lean boneless pork, cut into 1/2-inch cubes
• 2  cups chopped onion
• 1-1/2  cups chopped carrot
• 1-1/3  cups lentils, rinsed and drained
• 1  cup chopped celery with leaves
• 2  tablespoons instant beef bouillon granules
• 1-1/2  teaspoons dried marjoram, crushed
• 1  teaspoon dried basil, crushed
• 1/4  teaspoon pepper
• 1/8  teaspoon ground cumin
• 1  bay leaf
• 1  6-ounce can tomato paste
•   Crisp-cooked bacon, coarsely chopped (3 to 4 slices)

Directions

1. In a 4-1/2-quart Dutch oven combine all ingredients except tomato paste and bacon. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Remove from heat. Remove bay leaf. Stir in the tomato paste and bacon. Continue to cook, covered, for 10 minutes more or until lentils and vegetables are tender. Makes 8 main-dish servings.

Make-Ahead Tip: After cooking the first 20 minutes, stir in tomato paste but not bacon. Transfer soup to two-2-quart freezer containers. Seal, label, and freeze up to 3 months. When ready to serve, transfer one portion of frozen soup to a large saucepan. Cover and cook over medium heat for 35 to 40 minutes or until bubbly, stirring occasionally to break up mixture. Sprinkle bacon over each serving. Makes 8 main-dish servings (two 4-serving portions).