A economical and tasty lentil soup with bacon, leeks, carrots, onion and sliced frankfurters.
1 cup lentils
6 cups water
2 strips of bacon, diced
1 cup chopped leek
1 carrot, peeled chopped
1 celery rib, chopped
1 onion, chopped
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 tablespoon white distilled vinegar
4 frankfurters, sliced
2 tablespoons tomato ketchup
1 teaspoon salt
1/4 teaspoon ground black pepper
- Wash lentils.
- In a kettle bring water to a boil and add the lentils, diced strips of bacon, chopped leek, chopped carrot, and chopped celery rib. Simmer, partially covered, for 30 to 40 minutes.
- Meanwhile, in a skillet sauté finely chopped onion in oil until soft. Sprinkle flour over the onion, and stir. Lower the heat, stirring constantly, and cook until the flour turns light brown. Do not overcook the flour.
- Stir in 1/2 cup of the hot kettle liquid into the browned flour; and beat until well-blended. Beat in vinegar. Add skillet mixture to the lentil mixture and stir together. Cover and simmer for 30 minutes, or until the lentils are soft.
- Add sliced frankfurters and ketchup. Heat through. Season with salt and pepper.
Makes 6 servings.