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LINSENSUPPE MIT FRANKFURTER (LENTIL SOUP WITH FRANKFURTERS)

Category:    German, Soups, Desserts
Yield:4 servings
 
      1 c  Lentils; Dried Quick-Cooking        1 tb Vegetable Oil
      6 c  Water                               2 tb Unbleached Flour
      2 ea Bacon; Slices, Diced                1 tb Vinegar
      1 ea Leek or Green Onion; *              4 ea Frankfurters; Thickly Sliced
      1 ea Carrot;Large, Finely Chopped        1 tb Catsup; Tomato
      1 ea Celery;Stalk, Finely Chopped        1 ts Salt
      1 ea Onion; Finely Chopped             1/4 ts Black Pepper
 
  *  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.
 

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