Lentil Salad With Frankfurters Recipes

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GERMAN LENTIL SOUP WITH FRANKFURTERS



German Lentil Soup With Frankfurters image

I came by this recipe by way of the February 2005 Zaar recipe adoption and decided to adopt it because it sounded just like a soup my father used to bring home from a restaurant he bartended at when I was a child. I was pleasantly surprised that it was the same as I remembered, and other than cutting back on the salt and fat, I made very little adjustment.

Provided by BonnieZ

Categories     Lentil

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 medium onions, peeled & chopped
2 cups lentils, sorted and rinsed
2 garlic cloves, minced
1 bay leaf
2 medium carrots, scraped and diced
1/2-1 teaspoon salt
2 stalks celery, diced
1/4 teaspoon fresh ground black pepper
2 teaspoons canola oil
1 lb frankfurter, sliced in half inch rounds
8 cups water
2 tablespoons cider vinegar

Steps:

  • Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.
  • Add water, lentils, bay leaf, salt, and pepper.
  • Bring to a boil.
  • Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
  • Add frankfurters and cook another 10 minutes.
  • Remove from heat and stir in vinegar.
  • Remove and discard bay leaf.

LENTIL SALAD WITH FRANKFURTERS



Lentil Salad With Frankfurters image

Provided by Trish Hall

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 14

8 cups water
1 pound dried lentils
4 carrots, scraped and diced (1 1/4 cups)
1 rib celery, diced ( 1/2 cup)
1 bay leaf
Salt to taste if desired
4 frankfurters, sliced on a diagonal (2 cups)
1 tablespoon plus 1 cup corn oil
1 cup chopped onion
1 clove garlic, chopped (2 teaspoons)
1 tablespoon Dijon-style mustard
1/4 cup red-wine vinegar
1 cup chopped parsley
Freshly ground pepper to taste

Steps:

  • Put water in a large saucepan. Wash lentils in a colander and add to pan. Then add carrots, celery, bay leaf and pinch of salt, and simmer, covered, 30 minutes.
  • When lentils are cooked, drain the vegetables and put in a bowl. Remove bay leaf. Saute frankfurters in 1 tablespoon oil 1 minute. Add frankfurters to lentils, along with onion and garlic.
  • Put mustard, vinegar and remaining 1 cup oil in a bowl. Mix with a fork or whisk. Add parsley, salt and pepper to taste. Pour this dressing over lentils and mix. Serve lukewarm or cold.

Nutrition Facts : @context http, Calories 739, UnsaturatedFat 37 grams, Carbohydrate 56 grams, Fat 48 grams, Fiber 10 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 1269 milligrams, Sugar 4 grams, TransFat 0 grams

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