• 1 cup lentils
• 2 slices bacon, diced
• 1 large carrot, finely chopped
• 1 medium onion, finely chopped
• 2 tablespoons all-purpose flour
• 5 frankfurters in 1 inch slices
• Salt to taste
• 6 cups water
• 1 scallion, cut on the diagonal with greens
• 1 stalk celery, minced
• 1 tablespoon vegetable oil
• 1 tablespoon vinegar
• 1 tablespoon ketchup
• Freshly milled black pepper to taste

Method

Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring water to a boil. Add the lentils, bacon, scallion, carrot and celery. Bring back to the boil and when boiling, immediately lower heat so that liquid simmers.  Cook, partially covered, for 30 to 40 minutes.

While soup is cooking, saute chopped onion in vegetable oil until soft. Do not brown.  Sprinkle flour over onion, and stir. Lower heat and cook until the flour turns a light golden brown, stirring constantly. DO NOT allow flour to burn or to get darker than a golden brown.  Stir 1/2 cup hot water from the soup (just the water, please) into the browned flour.  Using a whisk, stir madly until blended. Beat in vinegar.

Add contents of fry pan to lentil pan and stir together. Cover and simmer for 10 to 15 more minutes or until lentils are soft but still hold some shape. Stir in the ketchup and blend well.  Add the frankfurters and cook just to heat frankfurters through. Season with salt and pepper to taste.

Serves: 4

Contributor: Eric Simon

 

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