Prep 0 mins
Cook 0 mins
- 1 cup lentils, dried quick-cooking
- 6 cups water
- 2 slices bacon, diced
- 1 leeks or 1 green onion, finely chopped
- 1 large carrot, finely chopped
- 1 stalk celery, stalk, finely chopped
- 1 onion, finely chopped
- 1 tablespoon vegetable oil
- 2 tablespoons unbleached flour
- 1 tablespoon vinegar
- 4 frankfurters, thickly sliced
- 1 tablespoon catsup, tomato
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 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.
This is excellent. I would add 1 tbs fresh, minced parsley, pinch of marjoram, pinch of cayenne pepper, dash of tobasco. This is very, very good.