2 1/2 c. (1 lb.) dried lentils

12 c. water, divided

1 c. onion, finely chopped

2 c. celery

1/4 c. butter

2 beef bouillon cubes

1 Tsp. salt

1/4 c. catsup

1 (8-oz.) can tomato sauce

2 tsp. browning sauce

1 c. potatoes, diced

2 c. carrots, thinly sliced

1 lb. frankfurters, cut in 1/4-inch slices

Wash and drain lentils. Place in stockpot. Add 6 cups water. Bring to a boil. Lower heat and simmer for 45 minutes. Saute’ onion and celery in butter in saucepan. Add cooked vegetables, 6 cups water, cubes, salt, catsup, tomato sauce and browning sauce to lentils. Bring to boil. Add remaining ingredients. Simmer covered until vegetables are tender (about 30 minutes). Serves 10 (about 16 cups).