Lentil Soup with Frankfurters
Warm up with a hearty bowl of Lentil Soup with Frankfurters, the perfect blend of earthy lentils, vibrant vegetables, and savory, smoky frankfurters. This easy yet flavor-packed recipe highlights the natural creaminess of simmered lentils, complemented by aromatic spices like thyme and smoked paprika for a comforting depth of flavor. Sautéed frankfurter slices add a satisfying, meaty twist, making this dish both nourishing and filling. Ready in under an hour, this one-pot meal is ideal for busy weeknights or cozy weekends. Top with fresh parsley for a burst of freshness, and serve with crusty bread for an unforgettable dining experience. Whether you're looking for a protein-rich dinner or a crowd-pleasing soup, this recipe is sure to satisfy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1.5 cups dried green or brown lentils
- 6 cups low-sodium chicken or vegetable broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 4 pieces frankfurters, sliced into 1/2-inch rounds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the lentils to the pot and stir to coat them with the vegetables.
Pour in the chicken or vegetable broth and add the bay leaf, dried thyme, and smoked paprika. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer the soup uncovered for 25-30 minutes, or until the lentils are tender.
While the soup is simmering, heat a small skillet over medium heat. Add the sliced frankfurters and cook for 3-4 minutes, turning occasionally, until lightly browned. Set aside.
Once the lentils are fully cooked, remove the bay leaf from the pot and season the soup with salt and black pepper to taste.
Stir in the browned frankfurter slices and let them heat through for 2-3 minutes.
Serve the soup hot, garnished with chopped fresh parsley, if desired. Enjoy!
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4218 mg | 183% | |
| Total Carbohydrate | 235.7 g | 86% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 23.1 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3734 mg | 79% | |
*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.
