LinsensuppeSubmitted by: PHRASER
IntroductionGerman lentil and frankfurter soup. My adaptation of Recipezaar #256481.
Quite hearty, makes 10 servings of approx 500g (or ~ 2 cups) German lentil and frankfurter soup. My adaptation of Recipezaar #256481.
Quite hearty, makes 10 servings of approx 500g (or ~ 2 cups)
Onions, raw, 2 medium (2-1/2" dia) (remove)
Leeks, 2 leek (remove)
Carrots, raw, 2 medium (remove)
Parsnips, 1 parsnip (9" long) (remove)
Celery, raw, 4 stalk, large (11"-12" long) (remove)
*dry brown lentils, 2 cup (remove)
Ham or bacon, lean, cubed, 160 grams (remove)
Hellers Continental Frankfurters, 350 gram(s) (remove)
Budget whole peeled tomatoes in juice, 400 gram(s) (remove)
Parsley, 3 tbsp (remove)
Salt, 1 tsp (remove)
Pepper, black, 1 tsp (remove)
*Canola Oil, 0.66 tbsp (remove)
4 bay leaves
2Heat oil in a lrg pan & gently fry onion for 5 min till soft. Add leek, carrot, celery, ham (or bacon) & bay leaves.
3Add 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.
4Add parsley, tin of chopped tomatoes with juice + frankfurter slices & season w/salt & pepper to taste pref. Simmer gently for 2-3 min, remove bay leaves & serve garnished w/the extra parsley.
Makes 10 serves of about 500g or approx 2 cups.
Freezes well - good for OAMC or make-ahead/pot luck.
Number of Servings: 10
Recipe submitted by SparkPeople user PHRASER.