Linsensuppe (German Lentil Soup With Frankfurter Slices) - cooking recipe

Ingredients

1 cup brown lentils
1 tablespoon vegetable oil
1 onion (finely chopped)
1 leek (finely chopped)
1 carrot (finely diced)
2 celery ribs (chopped)
4 ounces lean bacon
2 bay leaves
6 1/4 cups water
2 tablespoons fresh parsley (chopped, plus extra to garnish)
8 ounces frankfurters (sliced)
salt & freshly ground black pepper

Preparation

Rinse lentils thoroughly under cold running water (brown lentils don't need to be soaked b4 cooking).
Heat oil in a lrg pan & gently fry onion for 5 min till soft. Add leek, carrot, celery, bacon & bay leaves.
Add lentils & water to the pan & slowly bring to a boil. Skim the surface & simmer (half-covered) for 45-50 min or till the lentils are soft.
Remove piece of bacon, cut into sml cubes (trimming off any excess fat) & return bacon cubes to the pot.
Add parsley + frankfurter slices & season w/salt & pepper to taste pref. Simmer gently for 2-3 min, remove bay leaves & serve garnished w/the extra parsley.
PERS NOTE: As I entered this recipe, I found myself wondering how the simmer time of 45-50 min might be adapted to crockpot use. If 1 among you is more practiced in this art, I'd appreciate that info. :-).