Lentil Soup

I adapted this recipe from the New York Times Cookbook. This is pretty plain-looking but delicious and easy and even
better the next day.

1 lb. package dried lentils
2 ½ quarts water (I just eyeball it. You might need to add more later.)
2 tbsp. oil
About 2 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
1 clove garlic, minced
5 gluten-free organic hot dogs, sliced (optional)
2 chicken bouillon cubes (optional)
Fresh ground black pepper
Salt to taste (but I don't use if I'm using bouillon & hot dogs)

In a soup pot, saute carrots, celery, onion, garlic & hot dogs in oil until onions are limp (and until hot dogs are a little browned). Add water, bouillon, lentils, & black pepper, and bring to a boil. Reduce heat and simmer gently about 2 hours. (The lentil package says it only takes 45 minutes, though.)

The New York Times book suggests you puree the soup through a food mill(if you're not using hot dogs) but I usually don't.