Nutritional Info

Nutrition Facts

Serving Size 1 (205g)

Calories 244
Calories from Fat 87 (36%)
Amount Per Serving %DIV
Total Fat 9.6g 15%
Saturated Fat 3.3g 17%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 68.5mg 23%
Sodium 966.3mg 42%
Potassium 583.9mg 12%
Total Carbohydrate 10.8g 4%
Dietary Fiber 0.9g 4%
Sugars 2g
Protein 24.1g 48%

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Recipe Description
This German inspired dish of hearty knockwurst and lentils creates a belly warming soup perfect for a fall day, or watching the big game. Serve with a stout German beer for a real treat!
Prep time
15 min
Cook time
55 min
Ready In
1 hr 10 min

Ingredients

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Serves To:USMetric
2 Tablespoon(T)  vegetable oil
1 Pound(lb)  knockwurst or kielbasa, sliced 1/4 inch thick
2   medium carrots, peeled and finely chopped
1   large yellow onion, finely chopped
1   medium stalk celery, finely chopped
1 Clove(clv)  garlic, minced
1/4 Cup(c)  parsley, minced
8 Ounce(oz)  dried lentils, sorted and rinsed
1 Cup(c)  tomatoes with their juice, chopped
1   whole bay leaf
3 Cup(c)  beef stock or broth
1 1/2 Cup(c)  water
1/2 Teaspoon(t)  salt
1/8 Teaspoon(t)  black pepper

Preparation

Heat the oil in a 4 quart saucepan over moderate heat for 1 minute. Add the knockwurst and brown lightly, stirring occasionally, for 5 minutes. Drain on paper toweling. Remove all but 1 tablespoon of fat from the pan. In the same pan, saute the carrots, onion, celery, garlic and parsley over moderately low heat until the onion is tender, about 5 minutes. Add the lentils, tomatoes, bay leaf, stock, water and knockwurst, and bring to a simmer. Reduce the heat to low, partially cover, and cook for 40 minutes, or until the lentils are tender. Season with the salt and pepper and discard the bay leaf.

Additional notes

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