Best 3 Lentil Soup With Hot Dogs Recipes

HOT DOG SOUP

Hot Dog Soup image

This is a family favorite, courtesy of Family Fun Magazine, which has been in our menu line up since it was published. This is a real kid pleaser!!! Perfect with a salad and loaf of warm bread on a cold winter night.

Provided by Its Good to be Queen

Categories Low Cholesterol

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 lb hot dog
1 tablespoon vegetable oil
1 cup onion, chopped
1 cup celery, chopped
2 cups carrots, 1/2 inch slices
2 garlic cloves, crushed
6 cups water
2 (13 3/4 ounce) cans chicken stock
1 lb lentils, canned, rinsed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon fresh basil, chopped

Steps:

The kids can help to slice up the hot dogs into 1 inch pieces by using plastic knives.
Start with a large soup pot. Sauté the hot dogs in the oil until they are browned. Remove the hot dogs & refrigerate. Next, sauté the onion, celery, carrots and garlic for 5 to 10 minutes.
Add the water, stock, lentils, salt, pepper, and basil. Bring to a boil, and then reduce the heat to low and simmer for 1 to 1 1/2 hours.
Adjust the seasonings and add the hot dogs back in to warm them through. Serves 8 to 10.

LENTIL SOUP

Lentil Soup image

Savor Lentil Soup during cold months or year-round. This lentil soup is made even heartier with the addition of bacon & thickly sliced OSCAR MAYER Wieners.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

Ingredients

6 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1 clove garlic, minced
3 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1/2 lb. dry lentils, sorted, washed
1/2 lb. red potato (1 large potato), chopped
3 small carrots (1/4 lb.), chopped
3 OSCAR MAYER Wieners, cut into 1/4-inch-thick slices
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Cook bacon and onions in large saucepan 8 to 10 min. or until bacon is crisp and onions are crisp-tender, stirring occasionally. Add garlic; cook 1 min.
Add next 5 ingredients; stir. Bring to boil; simmer on low heat 25 to 30 min. or until lentils and vegetables are tender.
Serve topped with sour cream.

Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 18 g

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

Ingredients

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.