1 1/2cups (about 3/4 pound) dried lentils
1TB. Salt
2 leafy celery stalks
2carrots
1leek or medium onion
2cloves garlic, peeled and stuck on toothpicks
3peeled tomatoes, preferably canned
½medium green pepper, cut in ½ inch strips
2ounce piece of smoked bacon
3frankfurters, sliced

Wash the lentils in cold water andpick them over, discarding any shriveled or black ones. Place them in a large, heavy-bottomed soup pot, and add 6 cups of cold water and the salt. Simmer,covered, for 45 minutes. If desired, puree all or some of the lentils at thispoint, or leave them whole. Add the cleaned vegetables to the pot as well asthe smoked bacon. Bring back to the simmer and continue cooking for about 45minutes or until the lentils are tender. Remove the celery, onion, garlic, andbacon from the soup and discard them; remove the carrots and leek, slice themin ½ inch pieces, and put them back into the soup. The tomatoes should havedissolved; if not, mash them with a fork. About 15 minutes before serving,bring the soup back to the simmer and add the frankfurter slices. Cook at least10 minutes, and serve the soup.

*personally, I make this without tomatoes and peppers and add kolbasz slices instead offrankfurters—Elizabeth.

This recipe is from The Hungarian Cookbook by Susan Derecskey and isavailable from Magyar Marketing. Please visit us at www.magyarmarketing.com

Prior to the first of the year, I can remember my mother warning me not to spend any money on New Year’s Day or I would be spending money all year long. Anything you did on New Year’s Day wouldbe repeated only more so during the entire year.

For many of you, the baking hasbegun. But if you are brave, try a new recipe this year to share with yourloved ones…