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Lentil Soup With Knackwurst

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Ingredients
  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
  Pepper 1⁄4 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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Lentil
Preparation Time: 
15 Minutes
Cook Time: 
500 Minutes
Ready In: 
515 Minutes
Servings: 
4

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