German Lentil Soup Recipes

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.

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.

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.

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.

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. :-).

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.