Lentil Soup with Knackwurst
|Lentils||1 Pound, drained, rinsed|
|Onions||2 Medium, finely chopped|
|Carrots||2 Medium, finely chopped|
|Red bell pepper||1 Medium, seeded and finely chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Dried hot red chile||1 Small, crushed|
|Dry rosemary||1 Teaspoon|
|Canned beef broth||29 Ounce (2 Cans Of 14 1/2 Ounce)|
|Water||3 Cup (48 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Knackwurst/Kielbasa||1 Pound, cut into 1/2-inch-thick slices|
|Red wine vinegar||2 Tablespoon|
In a 3 1/2-quart or larger electric slow cooker, combine lentils, onions, carrots, bell pepper, garlic, chile, rosemary, pepper, broth, and water.
Cover and cook at low setting until lentils are very tender when mashed with a fork (7 1/2 to 8 hours).
Remove 2 cups of the lentil mixture and whirl in a blender or food processor until pureed.
Return puree to cooker.
Increase heat setting to high and add tomato sauce and knackwurst; cover and cook until sausage is heated through (about 30 more minutes).
Stir in vinegar.