Bavarian Lentil Soup Food

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BAVARIAN LENTIL SOUP



Bavarian Lentil Soup image

I'm not sure what makes this recipe barvarian. But, it's very tasty. I used to make this recipe in school and everytime I made this recipe my chef would sneak the leftovers home. One day my head chef told me that my chef loved how i made this. But, he didn;t want to tell me becuase it would give me a "Big Head". Hehe it did.

Provided by Xexe383

Categories     Lentil

Time 2h15m

Yield 15 serving(s)

Number Of Ingredients 15

3 ounces raw ground bacon
5 ounces onions, small dice
10 ounces carrots, small dice
2 ounces celery, small dice
2 ounces white vinegar
4 3/4 beef stock
4 3/4 chicken stock
10 ounces dried lentils
1 teaspoon Worcestershire sauce
1/2 oregano
1 bay leaf
1/2 teaspoon fennel seed
10 ounces hot dogs, thinly sliced
salt
white pepper

Steps:

  • Add bacon to heavy stock pot and render down untill fat is released add fennel to pot.
  • Heat through carrots, celery, onions.
  • Cook untill onions are transparent then add vinegar.
  • Add both stocks and bring to a simmer.
  • Add lentils and seasonings (worcestershire sauce,oregano and bayleaf),then simmer for 1 1/2 hours.
  • Add hotdogs and cook til they are heated through.
  • Season to taste.

GERMAN LENTIL SOUP



German Lentil Soup image

Make and share this German Lentil Soup recipe from Food.com.

Provided by HeatherFeather

Categories     Lentil

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup green lentil (aka German lentils)
6 cups cold water
3 bouillon cubes (beef, chicken or vegetable)
1 small onion, diced
2 -3 large potatoes, diced
2 tablespoons butter
1 tablespoon all-purpose flour
1 tablespoon red wine vinegar
salt, to taste
black pepper, to taste
cooked smoked link sausage, sliced (optional)

Steps:

  • Rinse lentils very well with cold water- pick them over and remove any nasty bits or pieces of stone.
  • You can soak them overnight in cold water if you like, then drain before using.
  • In a large stockpot, place drained lentils, 6 cups fresh cold water, bouillon cubes, and just half of the diced onion.
  • Cook for 1 1/2 hours on medium-low heat, covered.
  • Add the potatoes and cook until they are tender- 30-40 minutes approximately.
  • In a small pan, melt the butter and saute the remaining onions until browned.
  • Add the flour to the onions and stir until combined.
  • Add to the soup, stirring constantly to combine.
  • Add the vinegar and season with salt& pepper to taste.
  • Optional:If you would like to add some meat to the soup, simply have pre-cooked sausages (you can even use German frankfurters if desired) sliced into small rounds and drop them into the pot during the last 15 minutes of cooking time.

GERMAN LENTIL SOUP WITH FRANKFURTERS



German Lentil Soup With Frankfurters image

I came by this recipe by way of the February 2005 Zaar recipe adoption and decided to adopt it because it sounded just like a soup my father used to bring home from a restaurant he bartended at when I was a child. I was pleasantly surprised that it was the same as I remembered, and other than cutting back on the salt and fat, I made very little adjustment.

Provided by BonnieZ

Categories     Lentil

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 medium onions, peeled & chopped
2 cups lentils, sorted and rinsed
2 garlic cloves, minced
1 bay leaf
2 medium carrots, scraped and diced
1/2-1 teaspoon salt
2 stalks celery, diced
1/4 teaspoon fresh ground black pepper
2 teaspoons canola oil
1 lb frankfurter, sliced in half inch rounds
8 cups water
2 tablespoons cider vinegar

Steps:

  • Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.
  • Add water, lentils, bay leaf, salt, and pepper.
  • Bring to a boil.
  • Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
  • Add frankfurters and cook another 10 minutes.
  • Remove from heat and stir in vinegar.
  • Remove and discard bay leaf.

GERMAN LENTIL SOUP



German Lentil Soup image

This is a really good lentil soup recipe I created based on the favorite German Lentil Soup which has been served for years at Karl Ratzsch's in Milwaukee. Serves a small crowd, tastes great the next day, and freezes well. Garnish with croutons.

Provided by CLAIRELLEN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 8h10m

Yield 8

Number Of Ingredients 15

2 cups dried brown lentils, rinsed and drained
3 cups chicken stock
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup cooked, cubed ham
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
5 drops hot pepper sauce
¼ teaspoon caraway seed
½ teaspoon celery salt
1 tablespoon chopped fresh parsley
½ teaspoon ground black pepper

Steps:

  • Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
  • Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 34.2 g, Cholesterol 9.9 mg, Fat 2.3 g, Fiber 16 g, Protein 16 g, SaturatedFat 0.7 g, Sodium 607.7 mg, Sugar 3.2 g

LENTIL SOUP



Lentil Soup image

This soup is pretty easy to make, most of the cook time is simmering on the stove top. It sure hits the spot on those cold winter nights, although I enjoy this soup any time of the year. You can ask for a ham bone at most meat counters. *Prep time does not include soaking the lentils overnight.

Provided by LifeIsGood

Categories     Lentil

Time 3h30m

Yield 9 1/2 Cups

Number Of Ingredients 13

1 lb lentils
1/4 lb bacon, diced (I sometimes use more!)
2 medium onions, sliced (or 1 very large onion)
2 medium carrots, diced
2 quarts water
1 cup celery, sliced
2 1/2-3 teaspoons salt (I use Kosher)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 bay leaves
1 large potato, pared
1 ham bone
2 tablespoons fresh lemon juice

Steps:

  • The night before, wash the lentils and let soak overnight covered in cold water.
  • Next day, drain the lentils.
  • In a large dutch oven or soup pot, saute the diced bacon until golden brown.
  • Add sliced onions and diced carrots and saute until the onions are golden.
  • Add the lentils, water, sliced celery, salt, pepper, thyme and bay leaves.
  • With a grater, grate the peeled potato into the lentil mixture.
  • Add the ham bone.
  • Simmer, covered, for about 3 hours. The lentils should be tender.
  • Remove the bay leaves and ham bone. Cut all bits of meat from the ham bone and return the meat to the soup.
  • To serve at once, add the lemon juice and enjoy!
  • To serve the next day, refrigerate soup adn then add the lemon juice and reheat.

Nutrition Facts : Calories 157.4, Fat 5.7, SaturatedFat 1.9, Cholesterol 8.1, Sodium 739.1, Carbohydrate 20.5, Fiber 5.6, Sugar 3, Protein 7

LINSENSUPPE (GERMAN LENTIL SOUP WITH FRANKFURTER SLICES)



Linsensuppe (German Lentil Soup With Frankfurter Slices) image

This recipe is from *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic). Per the intro, "Soups are a favourite in this area, served either as a main meal or a starter. Hearty soups range from creamy Czech soups w/light dumplings, to the famous fruit soups of Hungary & chunky soups of Germany, such as *Lentil Soup* containing sliced frankfurter." If your kids are not entirely opposed to veggie-based soups, then the sight of frankfurter slices may well tempt them to happily eat this healthy soup as a 1-dish meal. (Nearly all the time given is cook time, but I also allowed 15 min for ingredient prep). *Enjoy* !

Provided by twissis

Categories     One Dish Meal

Time 1h10m

Yield 6 Soup Servings, 6 serving(s)

Number Of Ingredients 12

1 cup brown lentils
1 tablespoon vegetable oil
1 onion (finely chopped)
1 leek (finely chopped)
1 carrot (finely diced)
2 celery ribs (chopped)
4 ounces lean bacon
2 bay leaves
6 1/4 cups water
2 tablespoons fresh parsley (chopped, plus extra to garnish)
8 ounces frankfurters (sliced)
salt & freshly ground black pepper

Steps:

  • Rinse lentils thoroughly under cold running water (brown lentils don't need to be soaked b4 cooking).
  • Heat oil in a lrg pan & gently fry onion for 5 min till soft. Add leek, carrot, celery, bacon & bay leaves.
  • Add lentils & water to the pan & slowly bring to a boil. Skim the surface & simmer (half-covered) for 45-50 min or till the lentils are soft.
  • Remove piece of bacon, cut into sml cubes (trimming off any excess fat) & return bacon cubes to the pot.
  • Add parsley + frankfurter slices & season w/salt & pepper to taste pref. Simmer gently for 2-3 min, remove bay leaves & serve garnished w/the extra parsley.
  • PERS NOTE: As I entered this recipe, I found myself wondering how the simmer time of 45-50 min might be adapted to crockpot use. If 1 among you is more practiced in this art, I'd appreciate that info. :-).

Nutrition Facts : Calories 358.1, Fat 21.7, SaturatedFat 7.3, Cholesterol 31.8, Sodium 612.2, Carbohydrate 25.3, Fiber 10.9, Sugar 2.7, Protein 15.5

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