3 slices bacon, diced
4 frankfurters, thinly sliced (1/2 lb.)
1 tsp. instant minced onion
1/8 tsp. dried thyme leaves
2 cans (1 lb. 4 oz. size) lentil soup
Dairy sour cream
Chopped parsley

1. In 3 quart saucepan, saute bacon until almost crisp. Pour drippings into a cup; return 1 tablespoon to saucepan; discard rest.

2. Add frankfurters, onion and thyme; cook over high heat until frankfurters are browned, 2 to 3 minutes. Remove from heat.

3. Add soup; bring to boiling. Reduce heat; simmer, covered, 5 minutes.

4. Top each serving with a spoonful of sour cream and bacon. Sprinkle with parsley.

Makes 6 cups; 6 servings.