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Lentil Soup With Knockwurst

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  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)
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2835 Calories from Fat 1429

% Daily Value*

Total Fat 159 g245.1%

Saturated Fat 50.9 g254.7%

Trans Fat 0 g

Cholesterol 272.2 mg90.7%

Sodium 7257.5 mg302.4%

Total Carbohydrates 223 g74.5%

Dietary Fiber 84.1 g336.5%

Sugars 21.9 g

Protein 130 g260.3%

Vitamin A 461.9% Vitamin C 112.3%

Calcium 37.7% Iron 134%

*Based on a 2000 Calorie diet

Lentil Soup With Knockwurst Recipe