Linsensuppe

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
Ingredients: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
Directions
Rinse lentils thoroughly under cold running water (brown lentils don't need to be soaked b4 cooking).
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.

Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 306.6
  • Total Fat: 9.5 g
  • Cholesterol: 9.1 mg
  • Sodium: 789.7 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 14.1 g
  • Protein: 18.6 g

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