I sautéed the onion on high, stirring until soft, and then let it soften on low until translucent. I then added a chopped green pepper, one chopped carrot, and an entire 1-lb bag of lentils with the garlic and a jar of sauerkraut instead of cabbage. Note that I ran the sauerkraut under cold water first to get rid of the extra saltiness. I then added 6 cups of water (since I used 2x the lentils) with the bouillon cubes, brought it all to a boil, then reduced it to a simmer for one hour. Oh, and I added one ham hock instead of the sausage and shredded the meat off of the bone once it was done.
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I sautéed the onion on high, stirring until soft, and then let it soften on low until...