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 |
Directions: |
- 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.
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- 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.
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- 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.
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