|Green onions||1⁄3 Cup (5.33 tbs), chopped|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Vegetable||1 1⁄4 Cup (20 tbs)|
|Lentils||1⁄2 Cup (8 tbs)|
In a small saucepan, brown the bacon.
Remove and set aside; crumble when cool.
Add onions and celery to pan, cook slightly.
Add vegetable juice.
Bring to a boil and stir in the lentils.
Cover and reduce heat.
Cook until lentils are tender, but not mushy, and liquid has been absorbed, stirring occasionally.
Add crumbled bacon.