- 3 quarts water
- 1 (1-pound) meaty soup bone
- 1 (28-ounce) can whole tomatoes, undrained and chopped
- 1 medium onion, chopped
- 1 1/2 cups dried lentils
- 3 carrots, scraped and sliced
- 2 stalks celery, chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 10 frankfurters, cut into 1/4-inch slices
How to Make It
Combine water and soup bone in a large stock pot; bring to a boil. Reduce heat; add tomatoes, onion, lentils, carrots, celery, salt, and pepper, stirring well. Simmer 1 1/2 hours, stirring frequently. Remove from heat; remove and discard soup bone.
Stir in frankfurters; simmer an additional 30 minutes, stirring frequently. Serve immediately in warm soup bowls.