Your kids can skip the ketchup and mustard and eat their hot dogs with lentils (the dogs will help them down the protein-loaded beans). This is a chunky, stewlike soup, so a small bowl makes a filling lunch--especially when served with a grilled hot dog bun on the side.

Ingredients

• 1 lb. hot dogs
• 1 tbsp. vegetable oil
• 1 cup chopped onion
• 1 cup chopped celery
• 2 cups of 1/2-inch carrot slices
• 2 garlic cloves, crushed

• 6 cups water
• 2 13 3/4-oz. cans chicken stock
• 1 lb. lentils
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. fresh basil, chopped

Instructions

1. Using plastic knives, your kids can help you cut the hot dogs into 1-inch pieces. In a large soup pot, sauté the hot dogs in the oil until browned. Remove the hot dogs and sauté the onion, celery, carrots and garlic for about 5 to 10 minutes. Add the water, stock, lentils, salt, pepper and basil. Bring to a boil, then reduce the heat to low and simmer for 1 to 1 1/2 hours.

2. Adjust the seasonings and add the hot dogs back in. Serves 8 to 10.

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• Beef & Pork Soups |
• Carrots |
• Celery |
• Chicken Broth |
• Entrees |
• Hot Dogs |
• Lentils |
• Onions

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• Pork Dinners |
• Beef or Pork Soups |
• All Soups & Stews