German Lentil Soup With Frankfurters |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I came by this recipe by way of the February 2005 Zaar recipe adoption and decided to adopt it because it sounded just like a soup my father used to bring home from a restaurant he bartended at when I was a child. I was pleasantly surprised that it was the same as I remembered, and other than cutting back on the salt and fat, I made very little adjustment. Ingredients:
2 medium onions, peeled & chopped |
2 cups lentils, sorted and rinsed |
2 garlic cloves, minced |
1 bay leaf |
2 medium carrots, scraped and diced |
1/2-1 teaspoon salt |
2 stalks celery, diced |
1/4 teaspoon fresh ground black pepper |
2 teaspoons canola oil |
1 lb frankfurter, sliced in half inch rounds |
8 cups water |
2 tablespoons cider vinegar |
Directions:
1. Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.
2. Add water, lentils, bay leaf, salt, and pepper.
3. Bring to a boil.
4. Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
5. Add frankfurters and cook another 10 minutes.
6. Remove from heat and stir in vinegar.
7. Remove and discard bay leaf.
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