1 lb. bag lentils, washed
3 qts. cold water or beef stock
2 tbsp. salt
1 lg. onion, chopped
1 stalk celery, chopped
3-4 pods garlic, chopped
1/2 c. olive oil
2 bay leaves
3 or 4 dashes Tabasco
1 piece pickle meat (for flavoring)
Small macaroni (i.e. alphabets, etc.)

Wash lentils in colander and pick over bad pieces. In soup pot, combine lentils, cold water or beef stock, onion, celery, garlic, bay leaves, salt and Tabasco. Cover and bring to a boil. Meanwhile, fry pickle meat until browned on both sides. Add pickle meat and olive oil to soup, cover, reduce heat and cook for approximately 1 to 1 1/2 hours, until lentils are tender. Cook macaroni al dente and add to soup when ready to serve. Freezes well.