Lentil and Frankfurter Soup
A Uncategorized recipe with salad oil, 16 oz pkg frankfurters cut into 1/2-inch slices, medium size red or green pepper diced. Ready in 3h 25m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
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.
salad oil(1 tbsp)16 oz pkg frankfurters cut into 1/2-inch slices(1)medium size red or green pepper diced(1)medium size celery stalks diced(2) - 2
With slotted spoon, remove frankfurters to bowl; cover and refrigerate.
16 oz pkg frankfurters cut into 1/2-inch slices(1) - 3
In drippings remaining in Dutch oven over medium heat, cook celery, red pepper, carrot, onion and garlic until tender, about 10 minutes, stirring occasionally.
medium size red or green pepper diced(1)large carrot diced(1)large onion diced(1)garlic clove minced(1)medium size celery stalks diced(2)pepper(1/4 tsp) - 4
Meanwhile, rinse lentils in running cold water and discard any stones or shriveled lentils.
16 oz pkg dry lentils(1) - 5
Add lentils, pepper, bouillon, 11 cups water and 1 teaspoon salt to vegetable mixture in Dutch oven.
medium size red or green pepper diced(1)16 oz pkg dry lentils(1)pepper(1/4 tsp)chicken flavor bouillon cubes or envelopes(2) - 6
Over high heat, heat to boiling.
- 7
Reduce heat to low; cover and simmer 1 hour or until lentils are very tender and soup has thickened.
16 oz pkg dry lentils(1) - 8
Return frankfurters to Dutch oven and cook until done.
16 oz pkg frankfurters cut into 1/2-inch slices(1)
Nutrition Facts
Per serving
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Lentil and Frankfurter Soup
A Uncategorized recipe with salad oil, 16 oz pkg frankfurters cut into 1/2-inch slices, medium size red or green pepper diced. Ready in 3h 25m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
8 steps- 1
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.
salad oil(1 tbsp)16 oz pkg frankfurters cut into 1/2-inch slices(1)medium size red or green pepper diced(1)medium size celery stalks diced(2) - 2
With slotted spoon, remove frankfurters to bowl; cover and refrigerate.
16 oz pkg frankfurters cut into 1/2-inch slices(1) - 3
In drippings remaining in Dutch oven over medium heat, cook celery, red pepper, carrot, onion and garlic until tender, about 10 minutes, stirring occasionally.
medium size red or green pepper diced(1)large carrot diced(1)large onion diced(1)garlic clove minced(1)medium size celery stalks diced(2)pepper(1/4 tsp) - 4
Meanwhile, rinse lentils in running cold water and discard any stones or shriveled lentils.
16 oz pkg dry lentils(1) - 5
Add lentils, pepper, bouillon, 11 cups water and 1 teaspoon salt to vegetable mixture in Dutch oven.
medium size red or green pepper diced(1)16 oz pkg dry lentils(1)pepper(1/4 tsp)chicken flavor bouillon cubes or envelopes(2) - 6
Over high heat, heat to boiling.
- 7
Reduce heat to low; cover and simmer 1 hour or until lentils are very tender and soup has thickened.
16 oz pkg dry lentils(1) - 8
Return frankfurters to Dutch oven and cook until done.
16 oz pkg frankfurters cut into 1/2-inch slices(1)
About this recipe
A Uncategorized recipe with salad oil, 16 oz pkg frankfurters cut into 1/2-inch slices, medium size red or green pepper diced. Ready in 3h 25m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
