GERMAN LENTIL SOUP
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
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
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
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
GERMAN LENTIL SOUP WITH FRANKFURTERS
Make and share this German Lentil Soup With Frankfurters recipe from Food.com.
Provided by lazyme
Categories Grains
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 280.6, Fat 19.3, SaturatedFat 6.6, Cholesterol 28.4, Sodium 1099.1, Carbohydrate 15.5, Fiber 5, Sugar 3, Protein 11.6
LENTIL FRANKFURTER SOUP
A unique addition to lentil soup.
Provided by Auntylene
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h10m
Yield 9
Number Of Ingredients 11
Steps:
- Saute bacon and onion.
- Place lentils, bacon, onion, celery, carrots, water or stock, tomatoes, and bay leaf together in a large pot and simmer until tender, about 45 minutes.
- Add sliced wieners and salt and pepper to taste, and continue cooking for about 10 minutes.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 18.5 g, Cholesterol 24.4 mg, Fat 14.4 g, Fiber 7.6 g, Protein 11.2 g, SaturatedFat 5.4 g, Sodium 578.5 mg, Sugar 3.9 g
LINSENSUPPE (GERMAN LENTIL SOUP WITH FRANKFURTER SLICES)
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
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
GERMAN LENTIL SOUP
This hearty soup is perfect for cold, rainy or snowy days! From a November 1985 issue of Bon Appetit magazine in the R.S.V.P. section . It was requested from Salaya's Parlor and Diggin's restaurant in Nevada City, California.
Provided by Leslie in Texas
Categories Pork
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in small saucepan over low heat,whisk in flour and stir mixture 3 minutes; set roux aside.
- Bring stock to boil in large saucepan; add lentils and boil until tender, about 1 1/2 hours.
- Add celery,carrots and onion to lentils and boil until tender, about 15 minutes;add tomato and reduce heat to low.
- Whisk in roux, add diced knockwurst, red wine and white pepper and cook 30 minutes.
- Increase heat to high; add potatoes to soup and boil until tender, about 20 minutes,stirring frequently.
- Stir in vinegar and serve immediately.
GERMAN LENTIL SOUP
Traditional German lentil soup with potatoes, vegetables, and sausages, this Linsensuppe is one of the best German soups there is.
Provided by Adina
Categories Soup
Time 1h20m
Number Of Ingredients 15
Steps:
- If you use smoked pork belly or bacon with rind, keep it in one piece. Rindless, chopped smoked bacon or pork belly can be used instead.
- Heat the oil in a soup pan. Add the smoked pork belly with rind or the smoked bacon with rind in one piece and fry it well on both sides. If using already cubed bacon or pork belly without the rind, fry them all over as well.
- In the meantime finely chop the onion, carrots, celeriac and leek. Add them to the pot and stir. Leave the pork belly in the pot. Add the rinsed lentils and about ¾ of the broth or stock to the pot. Add the bay leaves and the dry lovage. Stir, bring to a boil and let cook on low heat for about 30 minutes or until the brown lentils are quite soft, but not perfectly done yet.
- In the meantime, peel and chop the potatoes into small cubes. Add them to the pot. The soup should be really thick, but if you find it too thick, you can add some or all of the remaining stock at this point.
- Bring to a boil again and continue cooking the soup for about another 20 - 30 minutes or until the potatoes and lentils are soft.
- Take out the whole piece of pork belly or bacon, if using. Remove and discard the rind. Chop the rest of the pork belly or bacon into small pieces. Return them to the soup.
- Adjust the taste with salt, pepper, sugar and balsamic vinegar. Add only 2 tablespoons vinegar first and add more to taste.
- Just before serving, heat the sausages in a large pot of water and serve 1 or 2 sausages per person. For a speedier version, slice the sausages thickly and heat the sausage pieces in the soup. Serve as suggested above.
Nutrition Facts : ServingSize 1 /6 of the dish, Calories 409 kcal, Carbohydrate 27 g, Protein 17 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 55 mg, Sodium 786 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 14 g
GERMAN LENTIL SOUP WITH FRANKFURTERS
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
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 WITH FRANKFURTERS
Steps:
- Sauté 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.
Nutrition Facts :
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- Add the potatoes, garlic, peppers, carrots, onion and celery to the casserole and cook over moderate heat, stirring, for 5 minutes. Add the lamb chops, tomatoes, lentils, chicken stock and parsley and bring to a boil. Add 1 tablespoon of salt and a few grindings of pepper. Cover and simmer over low heat until the lentils are tender, 50 minutes to 1 hour. Remove the lamb chops and discard the bones. Cut the meat into large pieces and return to the soup. Season with salt and pepper and serve hot.
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