An economical and satisfying lentil soup with bacon, leeks, carrot, celery and sliced hot dogs.
1 cup lentils
6 cups water
2 strips of bacon, diced
1/2 cup chopped leek
1 carrot, peeled and chopped
1 celery rib, chopped
1 onion, chopped
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 tablespoon white distilled vinegar
4 hot dogs, sliced
1 tablespoon tomato ketchup
1 teaspoon salt
1/4 teaspoon ground black pepper
- Wash lentils thoroughly.
- In a saucepan, bring water to a boil. Add the lentils, diced strips of bacon, chopped leeks, chopped carrot, and chopped celery rib. Simmer, partially covered, for 30 to 40 minutes.
- Meanwhile in another saucepan, sauté chopped onion in oil until soft. Sprinkle flour over the onion and stir. Reduce the heat, and stirring constantly, cook until the flour turns a light brown. Do not burn the flour.
- Stir in 1/2 cup of the hot lentil broth into the browned flour; beat with a whisk until well-blended, then blend in vinegar.
- Add the flour/onion mixture to the lentil broth and stir together. Cover and simmer for 30 minutes, or until the lentils are soft. Add sliced hot dogs and ketchup. Heat through, seasoning with salt and pepper.
Makes 8 servings.