Lentil Soup With Frankfurters

Author: chefs-mate Cooking Method: Boiling, Frying, Sautéing, Stewing Cuisine: Global Courses: Soups

Difficulty: Advanced

Servings: 4 Calories: 363.9

Description

This comforting International-style soup combines earthy quick-cooking lentils with the smoky richness of diced bacon and savory frankfurters. A homemade roux thickens the broth to a luxurious consistency, while a splash of vinegar and tomato catsup adds a subtle tang that balances the heartiness. The medley of finely chopped carrots, celery, onions, and leeks provides a robust vegetable base. Perfect for chilly evenings or meal prep, this dish delivers deep, warming flavors with every spoonful. Its a rustic, satisfying meal that feels like a hug in a bowl, utilizing pantry staples to create something truly special. Serve hot with crusty bread for soaking up every last drop of the flavorful broth.

Directions

Wash the lentils thoroughly under cold water.
In a large saucepan, bring 6 cups of water to a boil.
Add the washed lentils, diced bacon, chopped leek (or green onion), carrot, and celery to the boiling water.
Reduce heat and simmer, partially covered, for 30 to 40 minutes.
Meanwhile, in a small frying pan, saut the finely chopped onion in vegetable oil over medium heat until soft.
Sprinkle the flour over the softened onion and stir to combine.
Lower the heat and stir constantly, cooking the mixture until the flour turns a light brown color; do not burn the flour.
Slowly stir in 1/2 cup of the hot lentil soup into the browned flour mixture, beating with a wire whisk until well-blended and smooth.
Beat in the vinegar.
Pour the contents of the frying pan into the lentil pan and stir thoroughly to combine.
Cover and continue to simmer for 30 minutes or until the lentils are soft.
Add the thickly sliced frankfurters and tomato catsup to the soup.
Cook just until the frankfurters are heated through.
Season with salt and black pepper to taste.
Serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 363.9kcal

% Daily Value *
Total Fat 21.4g33%
Saturated Fat 7.1g36%
Cholesterol 23.0mg8%
Sodium 887.0mg37%
Total Carbohydrate 18.3g7%
Dietary Fiber 6.3g26%
Sugars 3.9g
Protein 24.6g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Allow the soup to cool completely before refrigerating. It will keep in an airtight container for 3-4 days. The flavor often improves after sitting overnight.

Substitutions: You can substitute green onions for leeks or vice versa. Smoked sausage can be used in place of frankfurters for a more robust flavor.

Tip: When making the roux, keep the heat low to prevent burning, which can impart a bitter taste to the soup. If the soup becomes too thick after simmering, add a little extra water to reach your desired consistency.

Variation: For added creaminess, stir in a splash of heavy cream or a dollop of sour cream at the end of cooking.

Lentil Soup With Frankfurters