2 c. lentils
Ham bone or turkey remains or 4 slices diced bacon
6 c. water
1 (#2) can tomatoes
1 onion
3 ribs of celery
2 or 3 diced carrots
1 c. shredded cabbage
1/2 lb. cut-up frankfurts
Salt and pepper

Soak lentils in cold water overnight. Drain lentils and put in large 6 quart kettle with ham or turkey bones, water and tomatoes. Bring to a boil and then simmer for 2 hours, stirring occasionally. Add onion, celery and carrots and simmer 45 minutes. Add cabbage and frankfurts and adjust seasoning and salt if necessary. Simmer 30 minutes longer and serve.