Lentil and Frankfurter Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
5 ounces red lentils or 5 ounces yellow lentils |
2 large potatoes, chopped |
10 frankfurters |
1 tablespoon sunflower oil |
1 small onion, finely chopped |
2 large carrots, chopped |
2 sticks celery, chopped |
2 garlic cloves, crushed |
1 leek, sliced |
1 tablespoon rosemary (optional) |
1 teaspoon sunflower oil |
Directions:
1. 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.
2. 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).
3. Add the mixture to the lentils then blend in a food processor, adding a few tablespoons of water to loosen the mixture.
4. 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.
5. Finely slice the remaining frankfurters and fry in 1tsp oil.
6. Serve the soup with the fried frankfurters on the top.
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