2 1/2 c. (1 lb.) dried lentils
12 c. water (divided)
1 c. finely chopped onion
2 c. finely chopped celery
1/4 c. butter
2 beef bouillon cubes
1 tbsp. sugar
1/4 c. ketchup
1 (8 oz.) can tomato sauce
2 tsp. bottled browning sauce
1 c. finely diced potatoes
2 c. thinly sliced carrots
1 lb. frankfurters
1 tbsp. salt

Pick over lentils; wash and drain. Place lentils in saucepan and add 6 cups water, reserving the other 6 cups. Bring to a boil, then lower heat to simmer. Allow to simmer 45 minutes. In large soup kettle or saucepan, saute onion and celery in butter until tender, but not browned - about 5 minutes.

Add the cooked lentils and liquid, plus the other 6 cups water, bouillon cubes, salt, sugar, ketchup, tomato sauce, browning sauce. Bring to a boil. Add potatoes, carrots and frankfurters that have been cut into 1/4 inch slices. Simmer covered, until vegetables are tender, about 20 minutes. Serves 10-12.