---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Lentil Soup with Franankfurters
  Categories: German, Soups/stews
       Yield: 4 servings
  
       1 c  Lentils; dried quick-cooking        6 c  Water
       2 ea Bacon; slices, diced                1 ea Leek or green onion; *
 	    1 ea Carrot;large, finely chopped	     1 ea Celery;stalk, finely
      chopped
       1 ea Onion; finely chopped               1 tb Vegetable oil
       2 tb Unbleached flour                    1 tb Vinegar
       4 ea Frankfurters; thickly sliced        1 tb Catsup; tomato
       1 ts Salt                              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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