Lentil Soup

3 slices bacon, cut into 2-inch pieces
2 cups lentils
1 medium onion, sliced
1 large carrot, sliced
1 large stalk celery, sliced
1 clove garlic, finely chopped
5 cups water
1 teaspoon instant chicken bouillon
1/2 teaspoon parsley flakes
1 Tablespoon salt
1/2 teaspoon pepper
1 bay leaf
1/4 - 1/2 teaspoon thyme
1 can (28 oz.) whole tomatoes

Fry bacon until limp. Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce heat; cover and simmer until soup thickens, about 1 hour. Stir in tomatoes (with liquid) and simmer uncovered 15 minutes. Remove bay leaf from soup before serving. (Sometimes I add more water if it gets too thick.)
(From the Betty Crocker's Money-Saving Dinners Cookbook)