Best Lentil Soup Linsen Suppe Recipes

Linsen Suppe Mit Wurst (German Lentil Soup With Sausage) image

Provided by WillN

Categories Lentil

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

16 ounces dried lentils
1 ham hocks or 1 ham bone
2 tablespoons butter
12 cups chicken stock or 12 cups vegetable stock
1 bay leaf
2 teaspoons Worcestershire sauce or 2 teaspoons maggi seasoning
1/2 teaspoon garlic granules
1/4 teaspoon fresh ground nutmeg
1/2 teaspoon celery salt
1/2 teaspoon fresh ground black pepper
1 cup finely chopped yellow onion
2 tablespoons vegetable oil or 2 tablespoons bacon fat
2 tablespoons flour
3 cups sliced knockwurst or 3 cups frankfurters

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!

Nutrition Facts : Calories 537.4, Fat 15, SaturatedFat 4.7, Cholesterol 24.6, Sodium 737.7, Carbohydrate 67.8, Fiber 23.6, Sugar 10.5, Protein 32.2

Lentil Soup - Linsen Suppe image

Provided by Renate

Categories Pork

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb lentils (any kind will work)
6 slices bacon
1 large carrot, diced
1 small onion, chopped
1 piece celeriac or 1 cup loosely packed celery leaves
2 quarts beef stock
salt
1 large onion, coarsely chopped (optional)
2 tablespoons butter or 2 tablespoons margarine (optional)
smoked sausage or smoked ham (optional)
vinegar (optional)

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.