Frankfurterandlentilsoup Recipes

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
• Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

Steps:

• Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.

Steps:

• Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
• Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

Steps:

• Rinse lentils thoroughly under cold running water (brown lentils don't need to be soaked b4 cooking).
• Heat oil in a lrg pan & gently fry onion for 5 min till soft. Add leek, carrot, celery, bacon & bay leaves.
• Add lentils & water to the pan & slowly bring to a boil. Skim the surface & simmer (half-covered) for 45-50 min or till the lentils are soft.
• Remove piece of bacon, cut into sml cubes (trimming off any excess fat) & return bacon cubes to the pot.
• Add parsley + frankfurter slices & season w/salt & pepper to taste pref. Simmer gently for 2-3 min, remove bay leaves & serve garnished w/the extra parsley.
• PERS NOTE: As I entered this recipe, I found myself wondering how the simmer time of 45-50 min might be adapted to crockpot use. If 1 among you is more practiced in this art, I'd appreciate that info. :-).

Steps:

• Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.
• Add water, lentils, bay leaf, salt, and pepper.
• Bring to a boil.
• Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
• Add frankfurters and cook another 10 minutes.
• Remove from heat and stir in vinegar.
• Remove and discard bay leaf.

Steps:

• Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
• Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
• Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.

Steps:

• Combine all ingredients, except frankfurters, in crock pot.
• Mix well.
• Cover pot, turn on Low and cook for 8 hours.
• Add frankfurter slices and cook an additional hour.

Steps:

• Place the lentils in a large pan of boiling water and simmer for 5 minutes. Add the potatoes and cook for a further 10 minutes or until the potatoes are soft. Drain and return to the pan.
• Chop 7 frankfurters and fry in 1tbsp oil with the onion, carrots, celery, garlic, leek and rosemary until all the vegetables are soft (about 5-10 minutes).
• Add the mixture to the lentils then blend in a food processor, adding a few tablespoons of water to loosen the mixture.
• Pour the soup back into the large pan and add 1-2 cups boiling water and simmer for a minute. Add more water depending on your preferred thickness.
• Finely slice the remaining frankfurters and fry in 1tsp oil.
• Serve the soup with the fried frankfurters on the top.

Steps:

• Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
• Heat oil in a Dutch oven or heavy-bottomed stew pot over medium heat. Add grated onion and carrot and saute until soft, 3 to 5 minutes. Add lentils and bay leaves and stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Leave at a slow boil for 10 minutes.
• Reduce heat to a simmer and add buckwheat. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes, adding remaining broth if needed. Remove from the heat and fold in fresh spinach until wilted. Remove bay leaves.
• Serve hot with a 1/2 tablespoon olive oil drizzled on top of each portion.

Steps:

• Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.
• Add water, lentils, bay leaf, salt, and pepper.
• Bring to a boil.
• Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
• Add frankfurters and cook another 10 minutes.
• Remove from heat and stir in vinegar.
• Remove and discard bay leaf.

Steps:

• Slice franks 1/4 inch think in pieces. Heat oil in a 4-quart pan and brown franks on all sides.
• Remove an refrigerate until ready to use.
• Put celery, green pepper, carrots, and garlic in same pan. Saute for 10 minutes, stirring. Remove from heat.
• Add beans, beef broth, water, tomatoes (optional), pepper, and bay leaves to pan with vegetables.
• Cover and cook for 2 hours on medium low or until beans are soft.
• Add franks. Remove bay leaves and serve warm.