Linsensuppe German Lentil Soup With Frankfurter Slices Recipes

GERMAN LENTIL SOUP

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.

LINSEN SUPPE MIT WURST (GERMAN LENTIL SOUP WITH SAUSAGE)

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!

GERMAN LENTIL SOUP WITH FRANKFURTERS

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.

GERMAN LENTIL SOUP

Steps:

• 1. Soak the lentils in the water for 2 hours in a large bowl.
• 2. Put the olive oil in a soup pot and heat over medium heat. Add the onion to the pot and cook until soft. Add the garlic and cook another minute.
• 3. Add the lentils and water to the pot along with the celery, sherry, soup stock, potato, carrots, vinegar, and cloves. Season with salt and pepper to taste.
• 4. Cook over low heat for 3 hours, and serve with Parmesan cheese.