Beef, Bacon and Lentil Soup

I found out a couple of weeks ago that I really like lentils.  Here is a new soup recipe to try.  If you are looking for less calories, you can either skip the bacon or just add 4oz. because the flavor will really be enhanced by the bacon.  I'll report back once I have tried this.

1 1/2 C. dried lentils
5 C. cold water
8oz. bacon, diced
1lb. ground chuck
1 large onion, chopped
1/2 C. chopped bell pepper
1 large carrot, chopped
1 large tomato, chopped
1 1/2 tbsp. butter
1 1/2 tbsp. flour
2 C. warm water mixed with 1 tsp. beef soup base
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Forward (optional)
2 tbsp. vinegar

Combine the lentils and water in a soup pot and bring to a boil.  Lower the heat, cover and immer for 45 minutes.  While the lentils simmer, brown the bacon in a skillet and remove to a paper towel lined plate to drain.  Discard the bacon drippings.  Add the ground chuck to the skillet and cook until browned.  Drain well.  Add teh beef, bacon and vegetables to the lentils.  Melt the butter in the skillet and blend in the flour, and then add the salt, pepper, forward and vinegar.  Cook, stirring constantly, until thickened and bubbly; about 3 minutes.  Pour in the water mixed with beef soup base, stir well to blend, then add to the soup pot and bring to a boil.  Lower the heat, cover and simmer for 1 1/2 to 2 hours or until the flavors are well blended.