Throughout Germany, Lentil Soup has achieved the status of soul food. In this soup recipe, vegetables and smoked ribs enhance the flavor.
There is enough broth for all of us for a wholesome Lentil soup. Perfect comfort food for a cold and rainy day
Once a week I cook a broth with chicken pieces for our doggies, so it has a little different twist. I used a Dutch Oven before, but graduated to the Ninja Foodi.
It is in the tradition of the ten thousand year history of the lentil, a number one protein supplier that has always been the determination of the star among legumes from a nutritional point of view.
The Wiener Wurst with the lentils is owned to the Swabian, and like the ribs, is becoming increasingly unpopular. A young and clever generation is rediscovering the lentil as an alternative protein source for meatless happiness
Some Dutch ovens to choose from:
Lentil Soup with a twist
- 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
- 2 medium peeled potatoes cut in half
- Smoked pork chop or thick bacon, or beef cubed (optional)
- 5 cups chicken broth/vegetable broth (with chicken pieces, 5 cups water instead)
- 1 to 1.5 cups dry lentils, depending on thickness
- 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
- Sear salted chicken pieces, remove. Fry the first five vegetables in the same pan in bacon crease or oil.
- Add stewed tomatoes, lentils and 6 cups water. (or broth, chicken/beef cube).
- Bring it to boil, then simmer covered for 70 minutes (15 min in Instant Pot)
- At the end of the cooking time I season the soup with salt and pepper, Worcestershire sauce, wine vinegar, and some wine.
If using the Instant Pot: When cooking for us and the dogs I sear chicken thighs and vegetables, add water and a can of tomatoes. Add dry Lentils. Cook on high pressure with the chicken pieces (boned in) 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
Sheltie Max left, rescue Cooper in the middle, and big sister Josie love my home cooking
My suggestion if you have dogs Separate half of the unseasoned soup and de-bone the chicken. It will be later mixed in with their regular dog food.