An economical, hearty and satisfying lentil soup with bacon, leeks, carrot, onion and sliced frankfurters.

Lentil Soup with Frankfurters

1 cup lentils
6 cups water
2 strips of bacon, diced
1 leek rib, washed and sliced
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
1 tablespoon tomato ketchup
1 teaspoon salt
1/4 teaspoon ground pepper

1. Wash lentils. In a 3-quart saucepan, bring water to a boil. Add the lentils, diced strips of bacon, sliced leek rib, chopped carrot, and chopped celery rib. Simmer, partially covered, for 30 to 40 minutes.
2. Meanwhile, in a skillet, saute chopped onion in oil until soft. Sprinkle flour over the onion, and stir. Lower heat, stirring constantly, and cook until the flour turns a light brown. Do not burn the flour.
3. Stir in 1/2 cup of the hot soup into the browned flour; stir until well-blended. Beat in vinegar and add the lentil mixture; stir together. Cover and simmer for 30 minutes, or until the lentils are soft. Add sliced frankfurters and ketchup. Stir in salt and pepper. Heat through.

Makes 8 servings.