Ingredients for Lentil Soup With Frankfurters
- 1 cup brown or green lentils, rinsed
- 6 cups water
- 4 slices bacon, diced
- Leeks
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 medium onion, chopped
- 2 tablespoons vegetable oil
- Unbleached Flour
- 1 tablespoon white vinegar
- 8 frankfurters, sliced
- 2 tablespoons ketchup
- salt to taste
- Black Pepper
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How to Make Lentil Soup With Frankfurters
- Rinse the lentils thoroughly under cold water.
- In a 2 1/2-quart saucepan, bring 6 cups of water to a rolling boil.
- Add the rinsed lentils, diced bacon, sliced leek (or chopped green onions), chopped carrot, and chopped celery.
- Reduce heat to low, partially cover, and simmer for 30-40 minutes, or until lentils are tender but not mushy.
- While the lentils simmer, heat the vegetable oil in a medium-sized skillet over medium heat.
- Add the chopped onion and saute until softened, about 5 minutes.
- Sprinkle the flour over the onions and stir constantly to combine.
- Reduce the heat to low and cook, stirring continuously, until the flour turns a light brown (roux) – about 2-3 minutes. Be careful not to burn the flour.
- Gradually whisk in 1/2 cup of the hot lentil soup into the browned flour, ensuring a smooth and lump-free roux.
- Stir in the white vinegar.
- Pour the contents of the skillet into the saucepan with the lentils and stir to combine.
- Cover and simmer for another 30 minutes to allow the flavors to meld.
- Add the sliced frankfurters and ketchup.
- Cook for 5-7 minutes, or until the frankfurters are heated through.
- Season generously with salt and pepper to taste.
- Serve hot and enjoy your delicious and hearty Lentil Soup with Frankfurters!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
19g
Fat
29g
Carbs
7g
