Lentil Soup W/knackwurst Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1 lb: lentils, rinse & drain,
2 medium: onions, chopped,
2 medium: carrots, chopped,
1 medium: red bell pepper, chopped,
2 cloves: garlic, minced,
1 small: dried hot red chili, crush,
1 teaspoon: dry rosemary,
1/4 teaspoon: pepper,
2 cans: beef broth*,
3 cup: water,
8 oz: can tomato sauce,
1 lb: knackwurst *,
2 tablespoon: red wine vinegar,
Directions:
*Can use Kielbasa, cut either into 1/2" thick slices. In large crockpot,
combine all ingredients EXCEPT tomato sauce, meat and vinegar. Cover and
cook at LOW setting until lentils are very tender when mashed with a fork
(7 1/2-8 hours. Remove 2 Cups of the mixture and whirl in a blender or
food processor until pureed. Return to cooker. Increase heat setting to
high and add tomato sauce and meat. Cover and heat about 30 minutes more
until meat is heated through. Stir in vinegar.
Source: "Sunset Crockery Cookbook" as printed in the Fresno Bee, Nov.
1994. Formatted for MM by Lynne (Kakeladi) Sammon, Visalia, CA
Yield: 6 servings
Source from luhu.jp
combine all ingredients EXCEPT tomato sauce, meat and vinegar. Cover and
cook at LOW setting until lentils are very tender when mashed with a fork
(7 1/2-8 hours. Remove 2 Cups of the mixture and whirl in a blender or
food processor until pureed. Return to cooker. Increase heat setting to
high and add tomato sauce and meat. Cover and heat about 30 minutes more
until meat is heated through. Stir in vinegar.
Source: "Sunset Crockery Cookbook" as printed in the Fresno Bee, Nov.
1994. Formatted for MM by Lynne (Kakeladi) Sammon, Visalia, CA
Yield: 6 servings
Source from luhu.jp