Lentil Soup With Knockwurst
|Vegetable oil||2 Tablespoon|
|Knockwurst/Kielbasa||1 Pound, sliced 1/4 inch thick|
|Carrots||2 Medium, peeled, finely chopped|
|Yellow onion||1 Large, finely chopped|
|Celery stalks||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Dried lentils||8 Ounce, sorted and rinsed|
|Canned tomatoes with juice||1 Cup (16 tbs), chopped|
|Whole bay leaf||1|
|Basic beef stock/Canned beef broth||3 Cup (48 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Black pepper||1⁄8 Teaspoon|
Heat the oil in a 4-quart saucepan over moderate heat for 1 minute.
Add the knockwurst and brown lightly, stirring occasionally, for 5 minutes.
Drain on paper toweling.
Remove all but 1 tablespoon of fat from the pan.
In the same pan, saute the car-rots, onion, celery, garlic, and parsley over moderately low heat until the onion is tender about 5 minutes.
Add the lentils, tomatoes, bay leaf, stock, water, and knockwurst, and bring to a simmer.
Reduce the heat to low, partially cover, and cook for 40 minutes or until the lentils are tender.
Season with the salt and pepper and discard the bay leaf.