by Joyce Kohl

Lentil Frankfurter Soup Source: Go Inside™
Use your favorite frankfurters . . . German, Kosher, Beef, or even Turkey
Servings: Ingredients:
Should serve at least 6


Recipe is easily doubled

2 quarts beef stock or canned beef broth

1/2 pound dried lentils

3 T butter

3 medium potatoes, peeled and diced

1/3 cup chopped bacon

1 medium carrot, diced

1/4 cup leek, chopped

1/3 cup onion, chopped

1/4 cup celery, chopped

1 bay leaf

1/2 cup butter or margarine

1/4 cup flour

2 tsp salt

1/2 tsp pepper

6 German frankfurters

  1. Rinse lentils. Soak overnight in cold water or at least 12 hours. Using a large saucepan melt the butter. Saute bacon, onion, carrot, leek and celery. Add beef broth, drained lentils, potatoes and bay leaf. Bring to a boil, cover, reduce heat and simmer for 2 hours or until lentils are very soft.
  1. Melt butter in a small skillet. Blend in the flour and stir over low heat until golden brown, then ladle about 1 cup of the soup into this mixture and stir until smooth. Pour this into the soup pan and stir well.
  1. Add salt and pepper to taste and the frankfurters cut into 1″ chunks. Cook another 20 minutes. Add 1 teaspoon vinegar for added flavor if desired.