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LENTIL SOUP

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1 lb. dried lentils
1 stalk celery, diced
1 (1 lb.) can stewed tomatoes
2 beef bouillon cubes
2 qt. water
1 Tbsp. salt
1/2 to 3/4 tsp. Tabasco sauce
1 lb. hot dogs, sliced or hot
sausage or ham hocks,
cooked

Wash and drain lentils. Combine with remaining ingredi-
ents except meat in saucepan or Dutch oven. Cover and simmer
over low heat 2 to 3 hours, stirring occasionally. Add meat
and cook 10 minutes longer. Serves 8 to 10.

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