1/4 lb. bacon, chopped
1 lg. onion, chopped
1 c. carrots, diced
1 (12 oz.) pkg. lentils, washed & drained
6 to 7 c. water
1 c. dry red wine (or 1 additional c. water & 2 tbsp. red wine vinegar)
6 beef bouillon cubes
1/2 tsp. ground cinnamon
2 tsp. dry mustard
1/3 c. ketchup
6 to 8 lg. bratwurst (veal) sausages

In a large pan (at least 4-quart size). Cook bacon slowly until crisp. Remove bacon and drain; remove all but 2 tablespoons of fat from pan. Add onion and carrots and cook slowly until onion is soft. Add lentils, 6 cups water, wine, bouillon cubes, cinnamon, mustard and ketchup. Bring to boiling, cover and simmer gently for 1 hour. Add 1 more cup water, if needed; simmer 15 minutes. Push the bratwurst well down into soup, remove soup from heat, cover pan and let stand 10 minutes. Serve soup in wide bowls garnished with bacon. Makes 8 servings.