Bratwurst and Lentil SoupUser Submitted Recipe
6 links German bratwurst
4 medium Yukon Gold potatoes
1 medium fennel bulb
1 large red onion
3 medium carrots
1/2 pound dried lentils
pinch crushed red pepper flakes
2 tbs. garlic powder
1 tbs. celery seed
3 tbs. chopped parsley
4 quarts water
Salt and pepper to taste
Pierce each bratwurst several times with a fork. Place in a large Dutch oven and cover with the water. Add red pepper flakes, garlic powder, celery seed and salt/pepper. Bring to simmer over medium-high heat. Cut the onion into medium dice and add to the pot. Simmer for about one hour. Chop the fennel to medium dice, add to the pot, and simmer for another hour.
Cut the potatoes and carrots into large bite-sized pieces, and add to the pot. Add the lentils and stir. Simmer gently until potatoes and carrots are fork-tender and lentils are cooked -- about 20 to 30 minutes. Add the parsley during the last 10 minutes. Check seasoning, and correct if needed. Stir and serve.
no nutrition information available
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