Lentil and frankfurter soup

Lentil and frankfurter soup

Lentil and frankfurter soup

Lentil and frankfurter soup photo 1
Lentil and frankfurter soup photo 2
Lentil and frankfurter soup photo 3


  • pkg - 1 oz
  • salad oil - 1 Tbsp
  • pepper - 1/4 tsp
  • garlic clove, minced - 1 item
  • large onion, diced - 1 item
  • medium size red or green pepper, diced - 1 item
  • large carrot, diced - 1 item
  • medium size celery stalks, diced - 2 item
  • chicken flavor bouillon cubes or envelopes - 2 item

How to make lentil and frankfurter soup:

About 2 hours before serving, in 5-quart Dutch oven over medium-high heat in hot salad oil, cook frankfurters until lightly browned on all sides, stirring frequently. With slotted spoon, remove frankfurters to bowl; cover and refrigerate. In drippings remaining in Dutch oven over medium heat, cook celery, red pepper, carrot, onion and garlic until tender, about 10 minutes, stirring occasionally. Meanwhile, rinse lentils in running cold water and discard any stones or shriveled lentils. Add lentils, pepper, bouillon, 11 cups water and 1 teaspoon salt to vegetable mixture in Dutch oven. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until lentils are very tender and soup has thickened. Return frankfurters to Dutch oven and cook until done.

Recipe categories: Lunch/snacks, Soups & stews, Pork sausage.

Lentil and frankfurter soup
Average rating: 3.5 of 5, total votes: 4
Cook. Time: PT35M
Total Time: PT35M

Cause of complaint:

Related ingredients:
butter, cornstarch, ground beef, mayonnaise, onions, chopped, elbow macaroni, seashell macaroni, ground pork sausage, medium shrimp, cooked, sharp cheese
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