| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups/stews |
4 |
Servings |
INGREDIENTS
| 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 |
T |
Vegetable Oil |
| 2 |
T |
Unbleached Flour |
| 1 |
T |
Vinegar |
| 4 |
|
Frankfurters, Thickly Sliced |
| 1 |
T |
Catsup, Tomato |
| 1 |
t |
Salt |
| 1/4 |
t |
Black Pepper |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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