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Linsensuppe Mit Frankfurter (Lentil Soup With Franks)

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YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML LENTILS
dried, quick cooking
6 1.4
CUPS L WATER
2 2
SLICES SLICES BACON
diced
1 1
EACH EACH LEEKS
finely chopped *
1 1
EACH EACH CARROTS
large, finely chopped
1 1
EACH EACH CELERY STALKS
finely chopped
1 1
EACH EACH ONIONS
finely chopped
1 15
TABLESPOON ML VEGETABLE OIL
2 3E+1
1 15
TABLESPOON ML VINEGAR
4 4
EACH EACH FRANKFURTERS (HOT DOGS)
thickly sliced *
1 15
TABLESPOON ML KETCHUP
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Wash the lentils thoroughly.

In a 2½-quart saucepan bring 6 cups of water to a boil.

Add the lentils, bacon, leek or green onion, carrot and celery.

Simmer, partially covered, for 30 to 40 minutes.

Meanwhile in a frypan, sauté chopped onion in vegetable oil until soft.

Sprinkle flour over onion, and stir.

Lower heat, stir constantly, and cook until the flour turns a light brown.

DO NOT burn flour.

Stir in ½ cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended.

Beat in vinegar.

Add contents of frypan to lentil pan and stir together.

Cover and simmer for 30 minutes or until lentils are soft.

Add the frankfurters and ketchup.

Cook to heat frankfurters through.

Season with salt and pepper and serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 476g (16.8 oz)
Amount per Serving
Calories 391 41% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 1265mg 53%
Total Carbohydrate 13g 13%
Dietary Fiber 16g 63%
Sugars g
Protein 40g
Vitamin A 54% Vitamin C 10%
Calcium 6% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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