| 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 |
tb |
Vegetable Oil |
| 2 |
tb |
Unbleached Flour |
| 1 |
tb |
Vinegar |
| 4 |
|
Frankfurters; Thickly Sliced |
| 1 |
tb |
Catsup; Tomato |
| 1 |
ts |
Salt |
| 1/4 |
ts |
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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