Name: German Lentil Soup (Linsensuppe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: German
Ingredients: Goya Red Lentils, Dry; Land O Lakes Butter, with Olive Oil & Sea Salt; Colo-Pac Produce Extra Large Bakers Russet Potatoes; Carrot; Celery; Cebollitas Bunch; Manischewitz Broth, Vegetable; Simply Organic Bay Leaf; SIGNATURE SELECTS Vinegar, Red Wine; Date Lady Organic Date Sugar; SIGNATURE SELECTS Tomoto Paste, Product; Little Bear Curly Parsley; Coronado Wieners

Wash, dry and trim the vegetables. Small dice the carrots, celery and onion. Medium dice the potatoes.

oz potatoes

oz carrots

oz celery

oz onions or leeks

Rinse 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.

tbsp butter

oz potatoes

oz carrots

oz celery

oz onions or leeks

fl oz vegetable broth

bay leaf

Add 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.

tbsp red wine vinegar

tbsp sugar

tbsp tomato paste

oz dried lentils

If 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).

Wiener sausages

Serve and garnish with fresh parsley and some good bread such as my German rye sourdough. Guten Appetit!

parsley