Lentils 1 pkg. dried lentils 1 16 oz. can tomatoes (any style; Contadina brand preferred) - or - 1 8 oz. can tomato sauce (Contadina brand preferred) 1 C. ketchup (Heinz preferred) Water 1 medium size onion, chopped 2-3 cloves fresh garlic, minced 1 rib celery (including leaves, if you have them) 1/8 tsp. pepper Salt to taste 1 bay leaf Sort lentils carefully, remove any that are abnormal in appearance, and remove any refuse (rocks, seed hulls, etc.).  Rinse thoroughly. In a large pan (4-5 qt.), combine lentils, tomatoes or tomato sauce, and ketchup over medium heat.  Add enough water to bring the level of liquid to about 1/2" above the lentils. Add onion, garlic, celery, and seasonings.  Bring to a boil, stirring frequently to prevent sticking.  Reduce heat to a slow simmer and cook for 1 hour, checking occasionally to be sure that the lentils don't go dry.  Add a small amount of water if necessary.  At the end of 1 hour, taste-test lentils for tenderness and seasoning.  Add salt if nessary.  Continue cooking until desired texture is reached.

Remove bay leaf.

Serve as a side, or on an open-face sandwich (with Kraft Real Mayonnaise, of course) on good whole wheat bread. Notes: 1) For lentil soup, cook the lentils in broth, rather than plain water; if the broth is salty, do not add salt until taste-test time. 2) If lentils are cold and not soupy, whiz them in a food processor or blender to make a thick dip for vegetables, crackers, or bread chunks.  Add a little plain yogurt, sour cream, or mayonnaise, and some minced onion, if desired.

Graphics courtesy of: