I came by this recipe by way of the February 2005 Zaar recipe adoption and decided to adopt it because it sounded just like a soup my father used to bring home from a restaurant he bartended at when I was a child. I was pleasantly surprised that it was the same as I remembered, and other than cutting back on the salt and fat, I made very little adjustment.
My Private Note
Units: US | Metric
- 2 medium onions, peeled & chopped
- 2 cups lentils, sorted and rinsed
- 2 garlic cloves, minced
- 1 bay leaf
- 2 medium carrots, scraped and diced
- 1/2-1 teaspoon salt
- 2 stalks celery, diced
- 1/4 teaspoon fresh ground black pepper
- 2 teaspoons canola oil
- 1 lb frankfurter, sliced in half inch rounds
- 8 cups water
- 2 tablespoons cider vinegar
- 1Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.
- 2Add water, lentils, bay leaf, salt, and pepper.
- 3Bring to a boil.
- 4Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
- 5Add frankfurters and cook another 10 minutes.
- 6Remove from heat and stir in vinegar.
- 7Remove and discard bay leaf.
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Nutritional Facts for German Lentil Soup With Frankfurters
Serving Size: 1 (402 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 261.2
- Calories from Fat 153
- Total Fat 17.0 g
- Saturated Fat 6.2 g
- Cholesterol 28.3 mg
- Sodium 808.4 mg
- Total Carbohydrate 15.6 g
- Dietary Fiber 5.0 g
- Sugars 2.9 g
- Protein 11.5 g