Title: Lentil Soup with Franankfurters
Categories: German Soup
Yield: 4 Servings
| 1 | c | Lentils; dried quick-cooking |
| 6 | c | Water |
| 2 | | Bacon; slices, diced |
| 1 | | Leek or green onion; * |
| 1 | | Carrot;large, finely chopped |
| 1 | | Celery;stalk, finely chopped |
| 1 | | Onion; finely chopped |
| 1 | tb | Vegetable oil |
| 2 | tb | Unbleached flour |
| 1 | tb | Vinegar |
| 4 | | Frankfurters; thickly sliced |
| 1 | tb | Catsup; tomato |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
* Leek or Green Onion should be finely chopped.
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Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of
water to a boil. Add the lentils, bacon, leek or green onion, carrot and
celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a
frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour
over onion, and stir. Lower heat, stir constantly, and cook until the
flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot
lentil soup into the browned flour; beat with a wire whisk until
well-blended. Beat in vinegar. Add contents of frypan to lentil pan and
stir together. Cover and simmer for 30 minutes or until lentils are soft.
Add the frankfurters and catsup. Cook to heat frankfurters through. Season
with salt and pepper and serve hot.