2 c. lentils, washed and drained
2 1/2 qts. water (10 c.)
2 onions, diced
2 carrots, diced
2 stalks celery, diced
1 tbsp. kosher salt
1/4 tsp. pepper
4 frankfurters, sliced
1 tbsp. shortening

Bring water to a boil in a 4 quart soup pot. Add lentils, simmer for 1 hour, covered. Brown the onions in the fat and add to the lentils with the rest of the ingredients except the frankfurters. Simmer over low heat for 2 hours. If desired, puree soup in a blender or puree with a food mill. Add frankfurters and simmer for 10 minutes. Serves 8 at 267 calories each. Total cooking time - 3 hours 10 minutes.