German Lentils
- Number of Servings: 20
Ingredients
2 cups uncooked Lentils2 large Carrots, grated 2 large Potato, grated6 cloves of garlic, minced or mashed2 beef bullion cubes18 cup (approx.) Water1 large celery stalk, whole or chopped1 tsp. thymeRoux:1/2-stick (1/4 cup) butter, plus 2 tbsp.1 large onion, chopped 1/4-cup flour6 hot dogs, boiled and sliced into small medallions1.5 cups ketchupSalt and pepper to taste
Makes 20 servings; 1.5 cups per serving.
The Night Before:
The night before serving, place the lentils in a bowl and cover them with water. The next morning, drain the water and rinse the lentils with fresh water. This will remove the gases beans for which beans are famous.
Cooking the Lentils:
Place the lentils, grated carrots and potatoes, bullion, garlic, celery and thyme in a slow cooker. Fill the slow cooker to the top with water; set on "Auto." Let the ingredients cook until the lentils are soft or longer. You cannot overcook the lentils in this recipe. Remove the celery stalk if you do not care for its texture.
Make the Roux
When the lentils are soft, caramelize the onions in 2 tbsp. butter. Add the rest of the butter to the caramelized onions so it melts. Gradually add the flour to the butter, ensuring there are not lumps of flour in the roux. Stir the roux into the ingredients in the slow cooker so that no lumps of roux remain.
Allow the lentils to thicken for about 10-15 minutes. Add the ketchup, salt and pepper. If you wish, allow the lentils to cook in the slow cooker longer if you want a thicker consistency.
Number of Servings: 20
Recipe submitted by SparkPeople user BODYREMEDIATOR.
The Night Before:
The night before serving, place the lentils in a bowl and cover them with water. The next morning, drain the water and rinse the lentils with fresh water. This will remove the gases beans for which beans are famous.
Cooking the Lentils:
Place the lentils, grated carrots and potatoes, bullion, garlic, celery and thyme in a slow cooker. Fill the slow cooker to the top with water; set on "Auto." Let the ingredients cook until the lentils are soft or longer. You cannot overcook the lentils in this recipe. Remove the celery stalk if you do not care for its texture.
Make the Roux
When the lentils are soft, caramelize the onions in 2 tbsp. butter. Add the rest of the butter to the caramelized onions so it melts. Gradually add the flour to the butter, ensuring there are not lumps of flour in the roux. Stir the roux into the ingredients in the slow cooker so that no lumps of roux remain.
Allow the lentils to thicken for about 10-15 minutes. Add the ketchup, salt and pepper. If you wish, allow the lentils to cook in the slow cooker longer if you want a thicker consistency.
Number of Servings: 20
Recipe submitted by SparkPeople user BODYREMEDIATOR.
Nutritional Info Amount Per Serving
- Calories: 155.1
- Total Fat: 6.5 g
- Cholesterol: 13.3 mg
- Sodium: 480.8 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 2.8 g
- Protein: 4.6 g
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