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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 4 |
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Directions: * 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.
| Ingredients:
1 Cup(s) Tomatoes, crushed
6 Cup(s) (1 can) Chick Peas **
1 Onion; finely chopped
1 Tablespoon(s) Vinegar
1 Teaspoon(s) Beef Bouillon; Instant |
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