Linsensuppe Lentil Soup Food

LINSENSUPPE REZEPT (LENTIL RECIPE)

Steps:

• 1. Go through the lentils and discard any debris or shriveled seeds. Rinse, cover with water and soak for two hours.
• 2. Drain the lentils, add fresh water to 1/4-inch above the lentils, bring to a boil and then reduce heat and simmer 20 minutes.
• 3. Mix 1 Tbsp. soft butter with 1 Tbsp. flour until it forms a paste and add it to the lentils. Stir the pot until the Beurre Manie has dissolved and the mixture starts to bubble. (Beurre Manie is like a roux, used to thicken.)
• 4. Simmer for another 20 minutes or until the lentils are soft but not falling apart. Add the sugar and the salt and vinegar to taste.
• 5. The lentils should taste sweet-sour. Serve with fried or pickled eggs.
• 6. Note: German cooks prefer the unhulled type of lentils, which require soaking. If all you can find is the hulled variety, you will not need to presoak.

LINSENSUPPE - LENTIL SOUP

Steps:

• Put lentils in a saucepan with the boiling water, bacon, diced vegetables and salt.
• Bring back to boil, then simmer for 45 minutes.
• Meanwhile, heat oil in frying pan.
• Add onions and fry until softened.
• Sprinkle in flour and stir well.
• Cook until golden brown.
• Remove frying pan from heat, stir in about 8 fluid ounces of soup until mixture is thick and creamy.
• Stir in vinegar, add this mixture to remaining soup.
• Cover and simmer for 1 hour or until lentils are tender.
• Remove bacon and dice.
• Return to soup with sausage, add salt and pepper to taste.
• Simmer 5 more minutes to heat sausage.

LENTIL SOUP - LINSEN SUPPE

Steps:

• Pick over lentils and wash.
• Dice bacon, and render in large pot to accommodate all ingredients.
• Sautee onions, carrots, and celeriac or celery leaves about 5 minutes.
• Add stock on lentils.
• Bring to a full boil.
• Reduce heat and cook for 1-1/2 to 2 hours.
• Can also be cooked in a Crockpot about 4-5 hours on medium, 6-8 hours on low.
• Add sausage or smoked ham cut into bite size pieces.
• Optional: Melt lard or margarine or butter and caramelize the coarsely chopped onion, individually add to lentils at the table.
• Vinegar can be added to personal taste at the table also.
• Sourdough bread with caraway seeds is a great accompaniment.

LINSENEINTOPF - BERLIN-STYLE LENTIL STEW

Steps:

• Bring the lentils with 3 cups of water to a boil, reduce to a simmer, and cook for about 25 minutes while you prepare the other ingredients.
• In a soup pot over medium heat, saute the onion and spring onion in canola oil for about 5 minutes, until softened. Add the potatoes, carrots and celery and saute 3-4 minutes.
• Add 3 more cups of water and the stock cubes. Cover the pot, bring to a boil, then reduce heat and simmer on low for 20-25 minutes, till the lentils and vegetables are completely cooked. Add the final cup of water, if needed to reach desired consistency.
• If preparing the omnivorous version, drop in the sausages, and continue simmering for 5 minutes.
• Remove from heat and stir in nutmeg, to taste, along with the vinegar. Season with salt and pepper.
• Lentil stew is usually served with bread or rolls. White vinegar is also offered at the table for those who want a stronger sour flavor in their soup.

LINSEN SUPPE MIT WURST (GERMAN LENTIL SOUP WITH SAUSAGE)

Steps:

• In a large stockpot, sauté onions in butter until translucent.
• Rinse lentils, removing any grit. Place in the stockpot; add stock, bay leaf, Worcestershire sauce, garlic, nutmeg, black pepper and celery salt. Bring to boil over high heat; reduce heat and add ham hock or ham bone.
• Simmer for 2 hours. Add water as needed, I like it thick and rich so I add very little water.
• After two hours, in separate saucepan, combine veg oil and flour. Heat over medium heat, stirring constantly until browned, to make a roux.
• Once the roux is a light chocolate color, Temper the roux with a couple of ladle fulls of the soup fluid (try to leave out lentils). Add roux/soup mixture to soup, it will thicken slightly. Sometimes its nice to use a hand held blender(boat motor as Emeril would call it) and puree some of the soup. I generally give it a few pulses. (Just don't forget to remove the bay leaf!).
• Simmer for as long as you care to on low heat, the longer the better! Two hours at least for good flavor.
• When ready to serve; Remove the ham hock or ham bone. If you used a ham hock, you could break up the pieces of the meat and mix with the soup. Usually it has added all the flavor it can to the soup and the meat doesn't really add much in taste. So I don't do this. Add wurst and simmer 5 minutes more to heat through.
• Serve hot, on top of a bowl of spaetzle.
• Tastes even better the next day!