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Features for "Lentil Soup With Frankfurters"
Served as starter. Non-vegetarian dish.
Ingredients for "Lentil Soup With Frankfurters" (Click here for measurement conversion) 1 cup Lentils, dried quick-cooking
1 Tablespoon Vegetable Oil
6 cup Water
2 Tablespoon unbleached Flour
2 Bacon, slices, diced
1 Tablespoon Vinegar
1 Leek or Green Onion
4 Frankfurters, thickly sliced
1 Carrot, large, finely chopped
1 Tablespoon Cats-up, Tomato
1 Celery, stalk, finely chopped
1 teaspoon Salt
1 Onion, finely chopped
1/4 teaspoon Black Pepper
Method for "Lentil Soup With Frankfurters"
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 fry-pan, 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 fry-pan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and cats-up. Cook to heat frankfurters through. Season with salt and pepper and serve hot.
Comments
Serves: 4
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