| Served with Frankfurters or boiled Knockwursts |
2 medium onions, chopped
1 clove of garlic, crushed
2 medium carrots, scraped and chopped
2 stalks of celery, diced
2 tablespoons of vegetable oil
8 cups of water
2 cups of lentils, washed and drained
Bay leaves
Salt and pepper to taste
1 pound of frankfurters, sliced thickly
2 tablespoons of cider vinegar
1 clove of garlic, crushed
2 medium carrots, scraped and chopped
2 stalks of celery, diced
2 tablespoons of vegetable oil
8 cups of water
2 cups of lentils, washed and drained
Bay leaves
Salt and pepper to taste
1 pound of frankfurters, sliced thickly
2 tablespoons of cider vinegar
Sauté the onions, garlic, carrots, and celery in heated oil in a soup
pot for five minutes.
Pour the vegetable mixture into a large slow cooker. Add water, lentils,
bay leaves, salt, and pepper. Turn the slow cooker on high for at least
an hour or until the soup nearly boils.
Then cook the soup on Low for three or more hours until the lentils
are just tender. Add frankfurters and cook another 10 minutes.
Remove from heat and stir in the vinegar. Remove and discard the bay
leaves.
pot for five minutes.
Pour the vegetable mixture into a large slow cooker. Add water, lentils,
bay leaves, salt, and pepper. Turn the slow cooker on high for at least
an hour or until the soup nearly boils.
Then cook the soup on Low for three or more hours until the lentils
are just tender. Add frankfurters and cook another 10 minutes.
Remove from heat and stir in the vinegar. Remove and discard the bay
leaves.
| The Soup Chef presents ... German Lentil Soup at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Soups | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
