4 slices bacon, cut up
1 c. each: chopped onion, sliced carrots
1/2 c. chopped celery
1 (16 oz.) pkg. lentils, washed and drained
2 tbsp. vinegar
1 tbsp. beef stock base or 2 bouillons cubes
2 tsp. dry mustard
1/2 lb. skinless frankfurters, sliced
1/4 c. catsup
Salt and pepper to taste

In dutch oven, cook bacon until fairly crisp. Add onion, carrots and celery. Cook until onion is transparent. Add lentils, 8 cups water, vinegar, beef stock base and mustard. Heat to boiling. Cover. Reduce heat and simmer 1 hour. Add frankfurters, catsup and salt and pepper to taste. Simmer 15 minutes more.