Ingredients for Lentil And Frankfurter Soup
- Red Lentils
- 2 medium potatoes, peeled and diced
- 10 frankfurters
- Sunflower Oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- Garlic Cloves
- 1/2 cup leeks, sliced
- 1 teaspoon fresh rosemary
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How to Make Lentil And Frankfurter Soup
- Rinse 1 cup of brown or green lentils under cold water.
- In a large pot, bring 6 cups of water to a boil. Add the lentils and simmer for 5 minutes.
- Add 2 medium potatoes, peeled and diced, and cook for another 10-15 minutes, or until the potatoes are tender.
- While the lentils and potatoes cook, prepare the vegetables. Chop 1 medium onion, 2 carrots (chopped), 2 celery stalks (chopped), 2 cloves garlic (minced), 1/2 cup of leeks (sliced), and 1 teaspoon of fresh rosemary.
- Drain the lentils and potatoes; return them to the pot.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 7 frankfurters, sliced into 1/2-inch pieces, and sauté until slightly browned. Add the chopped vegetables and cook until softened, about 5-7 minutes.
- Add the vegetable and frankfurter mixture to the pot with the lentils and potatoes. Use an immersion blender or carefully transfer the mixture to a regular blender (in batches) and blend until smooth, adding a few tablespoons of water to reach desired consistency.
- Return the soup to the pot. Add 1-2 cups of boiling water or more to adjust the consistency. Simmer for 1 minute.
- In a small skillet, heat 1 teaspoon of olive oil. Sauté the remaining 3-4 sliced frankfurters until heated through.
- Serve the soup hot, garnished with the fried frankfurters.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
20g
Fat
64g
Carbs
22g
