German Lentil Soup With Frankfurters

• 2 medium onions, peeled & chopped
• 2 cups lentils, sorted and rinsed
• 2 garlic cloves, minced
• 1 bay leaf
• 2 medium carrots, scraped and diced
• 1/2 - 1 teaspoon salt
• 2 stalks celery, diced
• 1/4 teaspoon fresh ground black pepper
• 2 teaspoons canola oil
• 1 lb frankfurter, sliced in half inch rounds
• 8 cups water
• 2 tablespoons cider vinegar

1. Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.
2. Add water, lentils, bay leaf, salt, and pepper.
3. Bring to a boil.
4. Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
5. Add frankfurters and cook another 10 minutes.
6. Remove from heat and stir in vinegar.
7. Remove and discard bay leaf.

onions, lentils, garlic, bay leaf, carrots, salt, stalks celery, fresh ground black pepper, canola oil, frankfurter, water, cider vinegar

Taken from www.food.com/recipe/german-lentil-soup-with-frankfurters-7585 (may not work)