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.
Calories 861 Calories from Fat 303
% Daily Value*
Total Fat 34 g51.8%
Saturated Fat 12.2 g60.8%
Trans Fat 0 g
Cholesterol 68 mg22.7%
Sodium 1769 mg73.7%
Total Carbohydrates 93 g31.1%
Dietary Fiber 39.4 g157.8%
Sugars 12.6 g
Protein 47 g93.9%
Vitamin A 132.1% Vitamin C 106.6%
Calcium 15.3% Iron 61.1%
*Based on a 2000 Calorie diet