3 med. sized onion, chopped
1 1/2 c. dry lentils
3 stalks celery, chopped
1 clove garlic
2 tbsp. chopped parsley
16 oz. can tomatoes
1 tbsp. black pepper
1 tsp. salt
4 tbsp. butter or salad oil
3 carrots, cubed
1 lb. kielbasa or sausage

In kettle, brown onions and garlic (5 minutes). Then brown celery and parsley, add tomatoes and simmer for at least 15 minutes. Place lentils that have boiled for 15 to 30 minutes into stock with carrots and simmer for 2 hours. Add kielbasi or sausage and heat for 1/2 hour. Serve with rice or noodles.