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Lentil Soup With Knockwurst

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Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup

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