Wash 1 pound lentils, heat with 5 cups water, 2 (16 oz.) cans tomatoes, 2 bay leaves, 1 tablespoon salt and 1/4 teaspoon pepper to boiling. Reduce heat and add 1 1/2 pounds kielbasa (cut into small pieces). Cover and simmer for 15 minutes.

Add 1 cup chopped carrots, 1 cup celery and 1 medium onion, sliced. Cook for 30 minutes on low, or until vegetables are tender.