Lentil Soup With Frankfurters

Yield: 4 servings

1 c Lentils; dried quick-cooking
6 c Water
2 ea Bacon; slices, diced
1 ea Leek or green onion; *
1 ea Carrot;large, finely chopped
1 ea Celery;stalk, finely chopped
1 ea Onion; finely chopped
1 T Vegetable oil
2 T Unbleached flour
1 T Vinegar
4 ea Frankfurters; thickly sliced
1 T Catsup; tomato
1 t Salt
1/4 t 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.

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