German Lentil Soup with Frankfurters
Yield
8 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
peeled and chopped |
|
| 1 | clove |
garlic
crushed |
|
| 2 | medium |
carrots
peeled and chopped |
|
| 2 | each |
celery stalks
cleaned and chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 8 | cups |
water
|
|
| 2 | cups |
lentils
washed and drained |
|
| 1 | each |
bay leaves
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | pound |
frankfurters (hot dogs)
thickly sliced |
|
| 2 | tablespoons |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
peeled and chopped |
|
| 1 | clove |
garlic
crushed |
|
| 2 | medium |
carrots
peeled and chopped |
|
| 2 | each |
celery stalks
cleaned and chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1.9 | l |
water
|
|
| 473 | ml |
lentils
washed and drained |
|
| 1 | each |
bay leaves
|
*
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 453.6 | g |
frankfurters (hot dogs)
thickly sliced |
|
| 3E+1 | ml |
apple cider vinegar
|
|
Directions
Sauté onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.
Add water, lentils, bay leaf, salt, and pepper.
Bring to a boil.
Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
Add frankfurters and cook another 10 minutes.
Remove from heat and stir in vinegar.
Remove and discard bay leaf.
