- Recipes Home
- Interest Groups
Lentil Soup with Knackwurst Recipe
|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|
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 mg
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
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.