Hearty Lentil Soup
with Cocktail Franks
The Souper Bowl of Soups
Looking for a Super Bowl dish that is delicious, filling, perfect for cold weather and fun? The Gourmet Goddess knows this lentil soup will be the perfect party crowd pleaser!
There are so many good reasons to serve this soup at your party on February 4th or on any other day this winter. It is a gourmet soup loaded with vegetables that make it both healthy and hearty, so there is little guilt involved. The cocktail franks make it fun and exciting and offer just the right amount of wrong. Let’s face it, most super bowl dishes are over the top fattening. This soup, however, is so delicious and enjoyable; no one will realize they are getting a nutritious meal.
The added benefit is, that you can make a huge pot the day before and you will only have to gently warm and carefully stir the day of the party. Put a ladle in the pot, stack some bowls and spoons next to it and let the gang help themselves. Lentils symbolize good luck and good fortune in many cultures because they look like little coins. Good luck to you and good luck to your favorite team!
Always Stay in Touch with Your Inner Goddess!
2 bags of Dried Lentils
4 slices Bacon, diced
1 cup finely chopped Onion
1 cup of finely chopped Celery
1 cup finely chopped Carrots
3 cloves of Garlic minced
1/3 cup chopped Parsley
1 tablespoon plus 2 teaspoons Salt
½ teaspoon Pepper
1 teaspoon Dried Oregano
2 one pound cans of Whole Tomatoes pulsated to chop in food processor
¼ cup wine vinegar
3 - 13 ounce bags Hillshire Farm Beef Cocktail Franks (Hillshire seems to be the most tender)
Rinse lentils in strainer.
Drain and place in large Soup Pot.
Add 16 cups (4 quarts) Water.
Add the diced bacon, chopped onions, chopped celery, chopped carrots, chopped parsley, minced garlic, salt, pepper and dried oregano.
Do not add tomatoes and vinegar, yet.
Cover and simmer for 1 hour and 30 minutes, stirring occasionally with a wooden spoon to prevent lentils from sticking to the bottom.
Now, add chopped tomatoes and vinegar and simmer covered 15 minutes, stirring occasionally making sure to stir up from the bottom.
Add cocktail franks stirring in carefully and simmer covered another 15 minutes, occasionally stirring.
If reheating the next day, remove from refrigerator an hour before heating.
Simmer on low, again carefully stirring up from the bottom.
Serve with pumpernickel bread or rolls and butter.