2 to 3 qt. ham stock
2 stalks celery, chopped
2 carrots, chopped
4 to 6 potatoes, quartered
1 to 2 tsp. thyme
1 tbsp. butter
1 lg. onion
8 cloves
1 tsp. pepper
1 bag lentils
1 tbsp. flour
1 pkg. all beef franks, sliced

Rinse and drain lentils in cold water. Fill 3-quart pot with stock, add large onion studded with cloves. Add bay leaf, carrots, lentils, thyme and celery. Bring to a boil, reduce heat to simmer. Cover, vented and simmer 1 1/2 hours. Add pepper to taste. Add potatoes. Cook 40 minutes or until vegetables and lentils are tender. Bind with butter. Thicken with flour/water paste as needed. Add hot dogs and cook 5 minutes longer.