FRANKFURTER LENTIL SOUP

1 (16 oz.) pkg. (about 2 1/2 cups) dry lentils
9 cups water
1/2 cup chopped onion
1/2 cup thinly sliced carrot
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon oregano
1/8 teaspoon cayenne
1 garlic clove, minced
1/4 cup red wine vinegar
1 (6 oz.) can tomato paste
ô frankfurters, sliced, or 1 1/2 cups cubed, cooked ham*
1 medium red or green bell pepper, chopped

Wash and sort lentils. In Dutch oven, combine lentils, water, onion, carrot, celery, salt, oregano, cayenne and garlic. Bring to a boil. Reduce heat; cover and simmer 1 hour or until lentils are soft.

Stir in wine vinegar, tomato paste, frankfurters and red pepper. Simmer covered an additional 30 minutes, stirring occasionally.

*For a more traditional flavor use leftover ham.

Makes 9 (1 1/2 cup) servings
Source: Country American Cooking, Pillsbury Classic Cookbooks #92, 1988