Lentil Frankfurter Soup in Crock Pot
Dive into cozy, hearty comfort with this Lentil Frankfurter Soup made effortlessly in the crock pot. Bursting with wholesome ingredients like tender green or brown lentils, diced vegetables, and smoky slices of frankfurters, this soup is a symphony of flavor in every spoonful. Slowly simmered in a savory blend of vegetable broth, tomato paste, smoked paprika, and aromatic herbs, the result is a rich, soul-warming dish perfect for chilly evenings. With just 15 minutes of prep time and the magic of slow cooking, this recipe is ideal for busy days when you crave a nourishing homemade meal. Serve this family-friendly dish piping hot, garnished with fresh parsley, alongside crusty bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 1 cup Lentils (dry, green or brown)
- 4 Frankfurters (hot dogs, sliced)
- 1 large Carrot (diced)
- 2 Celery stalks (diced)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 medium Potato (peeled and diced)
- 6 cups Vegetable broth (or chicken broth)
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 1 tablespoon Olive oil
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Rinse the lentils thoroughly under cold water and set aside.
In a skillet, heat olive oil over medium heat. Add the diced onion, carrot, celery, and potato. Sauté for 5-7 minutes until the vegetables begin to soften.
Add the minced garlic to the skillet and cook for another minute until fragrant. Transfer the sautéed vegetables to the crock pot.
Add the rinsed lentils, vegetable broth, tomato paste, smoked paprika, dried thyme, salt, black pepper, and the bay leaf to the crock pot.
Stir the ingredients well to combine. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the lentils are tender.
Once the lentils are tender, stir in the sliced frankfurters. Cover and cook on HIGH for an additional 20-30 minutes until the frankfurters are heated through.
Discard the bay leaf before serving.
Ladle the soup into bowls, garnish with chopped parsley, and serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 10196 mg | 443% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 30.6 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4549 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
