Title: Linsensuppe Mit Frankfurter (Lentil Soup With
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.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
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.