Lentil Soup

originally from Jenny Smith

2 strips bacon
1/3 cup chopped onion
1/3 cup chopped celery
1 Tbl oil
1/3 cup gluten free flour
7 Cups water
1 tsp salt
1 1/2 tsp gf beef bouillon
1 1/2 tsp dried thyme
1 tsp pepper
3/4 cup lentils
1 bay leaf
1 cup diced potato
1/2 tsp nutmeg

In a soup pot, cook bacon, onion and celery in oil until they are transparent. Add flour stirring constantly. After the flour has blended in, slowly add water, stirring constantly. Add remaining ingredients and simmer for 2-3 hours.