1 1/2 to 2 lbs. fresh pork hocks
2 qts. water
1 1/2 c. lentils, washed and sorted
2 stalks celery, sliced
2 med. onions, peeled and quartered
2 carrots, pared and chopped
1 (16 oz.) can solid pack tomatoes
3 tsp. salt
1/2 tsp. black pepper

1. Wash pork hocks and place into deep soup pt. Cover with water. Add lentils, celery, onions, carrots, tomatoes, salt and black pepper.

2. Simmer 2 to 3 hours or until meat begins to fall away from bones.

3. Remove pork hocks, discard fat and bones and cut into small pieces. Remove grease from soup, if necessary.

4. Puree vegetables and return to broth. Add meat and reheat.

5. Serve with garnishes of lettuce, onions, other vegetables, cream cheese and lime wedges. If desired, season soup with liquid hot pepper seasoning. 8-10 servings.