Lentil soup, Linsensuppe
A wholesome Lentil soup. Perfect comfort food for a cold and rainy day
German Lentil Soup, or Linsensuppe, is a hearty and comforting dish that brings together earthy lentils, root vegetables, and savory meats in a rich broth. Throughout Germany, Lentil Soup has achieved the status of soul food. In this soup recipe, vegetables and smoked Bacon or ribs enhance the flavor
To begin, rinse brown or green lentils thoroughly and optionally soak them overnight to reduce cooking time. In a large pot, sauté diced smoked bacon until lightly browned, then add chopped onions, carrots, celery, and leek. Let the vegetables soften slightly before stirring in the lentils and pouring in enough vegetable or meat broth to cover everything. Add some thyme, and/or a pinch of marjoram for depth of flavor, then simmer gently for about 30 minutes.
The Wiener Wurst with the lentils is owned to the Swabian and is still customarily served with Spätzle and Lentils on the side. But in other parts of Germany the Wieners or Frankfurters is placed on top of the Lentil soup.
Once the lentils are nearly tender, add cubed potatoes and continue cooking until both the lentils and potatoes are soft. At the end, stir in a splash of vinegar, white wine and Worcester sauce to brighten the flavors, and season with salt and pepper to taste.
For a traditional touch, slice European-style wieners or Frankfurters and warm them in the soup just before serving. Garnish with fresh parsley and serve with crusty bread or even Spätzle noodles if you’re feeling indulgent. This soup is perfect for chilly evenings and tastes even better the next day as the flavors deepen
German Lentil Soup
Ingredients
- 1 cup carrots, sliced
- 1 medium onion, minced
- 2 celery stalks, sliced
- 2 gloves garlic, minced
- 2 tbsp vegetable oil (or bacon crease)
- 1 can stewed tomatoes (optional)
- 2 medium peeled potatoes cut in 2″ cubes
- Smoked pork chop or thick bacon, or beef (minced or cubed)
- 5 cups chicken broth/vegetable broth
- 1 to 1.5 cups dry lentils (soaked overnight)
- 1 tsp Thyme
- salt and pepper to taste
- 2 tbsp Worcestershire sauce
- 2 tbsp wine vinegar
- 2 tbsp wine (optional)
- Wiener Wursts (optional)
- Parsley for garnish
Optional: Can be cooked with smoked pork chops. Also Wieners/hot dogs can be added later.
Instructions
- Soak Lentils overnight.
- The next day fry the first five vegetables and bacon (or other meats) in a large pot.
- Add the stewed tomatoes, soaked lentils and 6 cups water (or broth, chicken/beef cube).
- Bring everything to a boil, then simmer covered for 30 minutes (cook 70 min. if Lentils are not soaked first).
- At the end of the cooking time, season the soup with salt and pepper, Worcestershire sauce, wine vinegar, and some wine.
Notes
If using the Instant Pot:
Follow the recipe, then cook on high pressure for 15 minutes. Natural release 10 minutes. Season at the end with with salt and pepper, Worcestershire sauce, wine vinegar and some wine. Garnish with Parsley
