1/2 lb. lentils
5 c. water
1 med. onion
1 carrots
1 green pepper
1 tomato
4 pieces chicken or turkey, bologna or salami
3 tbsp. butter
3 tbsp. flour
1 tsp. or less of salt
2 tbsp. vinegar

Wash the lentils, drain and add the water. Simmer 1 hour. While the lentils cook, chop the vegetables. Cut the sausage into small pieces and put in a skillet. Add a little butter and the vegetables. Cook until limp, about 5 minutes. Add to the lentils. Using the same skillet, melt the butter, stir in the flour. Season with the vinegar, salt, and pepper.

Cook until smooth and slightly thickened. Add to the lentil mixture. Stir, then cook over low heat another 30 minutes.