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