1 cup lentils, dried quick-cooking
6 cup water
2 bacon, slices, diced
1 leek or green onion, *
1 carrot, large, finely chopped
1 celery, stalk, finely chopped
1 onion, finely chopped
1 tbsp vegetable oil
2 tbsp unbleached flour
1 tbsp vinegar
4 frankfurters, thickly sliced
1 tbsp catsup, tomato
1 tsp salt
1/4 tsp black pepper
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.
Servings: 4 servings
Lentil Soup With Frankfurters Recipe brought to you by Recipe Ideas
Categories: Bean; Meat; Soup; Vegetable
The History of Recipes
Recipes as a concept can be tracked far back into antiquity, certainly as far as the early Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are a few tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Much later, in Roman times a roman called Apicius wrote some scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. This early Roman chef informs us how the chefs of Roman times were skilled in the use of a good variety of spices and herbs, including some that we all recognise for example basil, rue and asafoetida. Over the succeeding few hundred years, the powerful and wealthy houses competed to lay on the most exotic banquets, and consequentially the best cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and recording the recipes of their peers. When we get to the twentieth century, cook books are highly popular due to better eduction, more leisure time and a general increase in wealth. The TV revolution gave us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Lentil Soup With Frankfurters recipe.
