LENTIL SOUP WITH FRANANKFURTERS

      Title: LENTIL SOUP WITH FRANANKFURTERS
  Categories: German, Soups
       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 tb Vegetable oil
       2 tb Unbleached flour
       1 tb Vinegar
       4 ea 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.
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