German Lentil Soup (Linsensuppe)
Serves 6
15 mins prep
30 mins cook
45 mins total
German lentil soup is one of those recipes my German soul craves when cooler weather hits!
Linsensuppe (the German word for this meal) is a nutrient-dense, warming meal that's filling and delicious and will feed a crowd on a budget. It's also super quick to make and counts as Eintopf (one-pot meal) since it's cooked in just one large pot.
This German soup should be high on your weeknight meal list because of how easy, delicious, and fast it is.
I love lentils, as they remind me of my Oma Sieghilde, my grandma who inspired me to start dirndl kitchen. Her Spätzle mit Linsen recipe, another German classic, was one of the first-ever recipes I posted. It's still one of my favorites to date.
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Wash, dry and trim the vegetables. Small dice the carrots, celery and onion. Medium dice the potatoes.
200 grams potatoes66 ⅔ grams carrots66 ⅔ grams celery66 ⅔ grams onions or leeksRinse the lentils in a mesh strainer and set aside.
In a large stock pot, melt the butter and over medium heat and add the cut up vegetables and potatoes. Cook for 5ish minutes without stirring too much.
⅔ Tablespoons butter200 grams potatoes66 ⅔ grams carrots66 ⅔ grams celery66 ⅔ grams onions or leeks1 liters vegetable broth⅓ bay leafAdd the lentils, broth and bay leaf and cover with a lid. Bring to a boil, then turn to a simmer and cook for 30 minutes.
Add the vinegar, tomato paste, sugar and season to taste with salt and pepper.
2 Tablespoons red wine vinegar⅔ Tablespoons sugar⅓ Tablespoon tomato paste150 grams dried lentilsIf you would like to add the Wiener sausages, you could either slice them up and at them at this point to simply warm up (they're already cooked). Or you can warm them separately in a pot of water (do not boil or the skin will crack).
2 Wiener sausagesServe and garnish with fresh parsley and some good bread such as my German rye sourdough. Guten Appetit!
parsley
