German Lentil Soup (Linsensuppe)
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.Included in 'German Home Kitchen' - warm your heart with this lentil soup and more.
What you need
oz dried lentils, Black, green or brown lentils work best and keep their shape better. Red and yellow lentils fall apart. Pictured are black lentils.
tbsp butter, can also use oil to make this soup vegan
oz potato, I use yellow potatoes. Use the waxy kind, not the starchy kind.
oz carrot, about 3 large carrots
oz celery, about 3 celery stalks
oz onion, 1 large onion
fl oz vegetable broth, Can also use beef broth, you could also use bouillon like I did!
tbsp red wine vinegar
tbsp sugar, can also use maple syrup or honey instead
tbsp tomato paste
parsley, as garnish
wieners, Schaller Weber makes authentic Wiener sausages. You can also use crisp bacon, crisp pork belly or pieces of ham.
Instructions
1 Wash, dry and trim the vegetables. Small dice the carrots, celery and onion. Medium dice the potatoes. 6 Rinse the lentils in a mesh strainer and set aside. 3 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. 7 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. 4 Add the vinegar, tomato paste, sugar and season to taste with salt and pepper. 8 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). 5 Serve and garnish with fresh parsley and some good bread such as my German rye sourdough. Guten Appetit!View original recipe
