Linsensuppe Rezept Lentil 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:

• 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.

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.

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:

• Combine cumin seed, turmeric, ground cumin, and coriander in the bottom of a heavy 6- to 8-quart stockpot. Cook over medium heat until fragrant, about 30 seconds. Add olive oil, followed by onion and garlic; cook until onion begins to soften and garlic is fragrant, about 5 minutes. Stir in vegetable broth, tomatoes, lentils, salt, and white pepper.
• Bring mixture to a boil over high heat. Reduce heat and let simmer for 30 minutes. Taste and adjust seasonings. Continue to simmer until lentils are cooked through and tender, about 1 hour.

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!

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.