Categories: Soups/stews, German 
      Yield: 8 servings 
  
      2 x  Med Onions, peeled & chopped        2 c  Lentils, washed & drained 
      1 x  Clove Garlic, crushed               1 x  Bay Leaf 
      2 x  Med Carrots,(scraped,chopped    1 1/2 ts Salt 
      2 x  Stalks Celery,(cleaned,chopp      1/4 ts Pepper 
      2 tb Salad Oil                           1 lb Frankfurters, sliced thickly 
      8 c  Water                               2 tb Cider Vinegar 
  
   Saute onions, garlic, carrots, and celery in heated oil in a large kettle 
  for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a 
  boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils 
  are just tender. Add frankfurters and cook another 10 minutes. Remove from 
  heat and stir in vinegar. Remove and discard bay leaf. 
   Serves 8.