Lentil soup <meat>

6 servings

Ingredients

Quantity Ingredient
2 cups Lentils
2½ quart Water
2 Onions -- diced
2 tablespoons Fat
2 Carrots -- diced
1 tablespoon Salt
¼ teaspoon Pepper
1 Bay leaf
4 Frankfurters -- sliced

Directions

Wash and drain the lentils. Combine with water; bring to a boil and cook over medium heat 1 hour. Brown the onions in the fat and add to the lentils with the carrots, salt, pepper and bay leaf. Cook over low heat 2 hours. Discard the bay leaf and rub mixture through a food mill. Return to the saucepan. A Recipe By : Jennie Grossinger - "The Art Of Jewish

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