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German Lentil Soup with Frankfurters

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Submitted by burko

YIELD

8 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

2 2
MEDIUM MEDIUM ONIONS
peeled and chopped
1 1
CLOVE CLOVE GARLIC
crushed
2 2
MEDIUM MEDIUM CARROTS
peeled and chopped
2 2
EACH EACH CELERY STALKS
cleaned and chopped
2 3E+1
TABLESPOONS ML VEGETABLE OIL
8 1.9
CUPS L WATER
2 473
CUPS ML LENTILS
washed and drained
1 1
EACH EACH BAY LEAVES *
1 ½ 7.5
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 453.6
POUND G FRANKFURTERS (HOT DOGS)
thickly sliced
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 403g (14.2 oz)
Amount per Serving
Calories 391 45% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 1110mg 46%
Total Carbohydrate 11g 11%
Dietary Fiber 16g 63%
Sugars g
Protein 39g
Vitamin A 53% Vitamin C 9%
Calcium 6% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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