LINSENSUPPE REZEPT (LENTIL RECIPE)
This meatless dish is often served in parts of Germany on Good Friday, a day of fasting in the Catholic church. Recipe & Photo: About.com German Food
Provided by Ellen Bales
Categories Other Soups
Time 2h10m
Number Of Ingredients 6
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 (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
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
LENTIL SOUP - LINSEN SUPPE
I grew up on this soup, and still enjoy it today. Great cold weather food, and tastes even better the next day.
Provided by Renate
Categories Pork
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
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.
LINSENSUPPE - LENTIL SOUP
Make and share this Linsensuppe - Lentil Soup recipe from Food.com.
Provided by salvador1709
Categories Lentil
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 346.7, Fat 22, SaturatedFat 6.3, Cholesterol 25.7, Sodium 357.6, Carbohydrate 25.7, Fiber 7.8, Sugar 4.9, Protein 12.4
BAKED LENTIL SOUP (LINSENSUPPE)
This hearty vegetable lentil soup is perked up by onion, garlic, black pepper and bay leaves; can be made vegetarian by using vegetable broth in place of the beef broth. Makes a good and satisfying autumn meal. I sometimes add a tossed salad and warm crusty bread, to round out the meal. Good with a glass of cider, too. Enjoy! From my mother's recipe files.
Provided by BecR2400
Categories Lentil
Time 2h15m
Yield 10 cups of soup
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a 4-quart ovenproof casserole or saucepot (such as Le Creuset or cast iron) place water, lentils, carrots, celery, beef broth, tomato sauce, onion and garlic, bay leaves, black pepper and salt.
- Cover casserole.
- Bake until lentils are tender, about 2 hours. Remove bay leaves.
- Serve hot with a tossed salad and hot crusty bread.
- Yield: 10 cups.
Nutrition Facts : Calories 76.7, Fat 0.5, SaturatedFat 0.1, Sodium 563.9, Carbohydrate 13.7, Fiber 4.7, Sugar 3.8, Protein 5.3
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