Pioneer Lintil Soup

2 cups dried lentils
8 cups water
2 slices bacon (or ham) diced
1/2 cup chopped onion
1/2 cup celery
1/2 cup chopped carrots
3 T. parsley
2 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
16 oz can tomatoes (2 cups diced)
2 T. wine vinegar

1. Rinse lintels and drain.
2. Place in large kettle or dutch oven.
3. Add Remaining ingredients except tomatoes and vinegar.
4. Cover and simmer 1/2 hour.
5. Add un-drained tomatoes and vinegar.
6. Simmer uncovered 30 min.
7. Season to taste.