Today I'm sharing with you my family's authentic German Lentil soup. Known locally as "Linsensuppe", this rustic soup is comforting, hearty, and nourishing. SautΓ©d vegetables and beef sausages give it an added yummy flavor. Enjoy a bowl of soup with a fresh slice of crusty bread to dip!
German Lentil Soup (Linsensuppe) has deep roots in the country's culinary history, often associated with rustic, home-cooked meals that bring families and communities together. It is a staple dish across Germany, with regional variations that reflect local ingredients and preferences. From the bustling streets of Berlin to the serene countryside of Bavaria, each region puts its own twist on this beloved soup.
Ingredients for German Lentil Soup
The beauty of German Lentil Soup lies in its simplicity. The essential ingredients typically include:
- Lentils: The star of the dish, brown lentils provide a rich, earthy flavor and are packed with protein and nutrients.
- Vegetables: Potatoes, onions, carrots, and celery are sautΓ©ed to create a flavorful base.
- Meat: While traditionally made with smoked sausage or bacon for added depth, vegetarian versions are also popular.
- Broth: A good-quality broth, either vegetable or beef, forms the flavorful foundation of the soup.
- Seasonings: Salt, pepper, and a dash of vinegar add layers of complexity.
Lentils are a great clean protein source, high in fiber, iron, and antioxidants. Also, they help promote good gut bacteria which helps our overall health. This is a tasty way to eat them.
Preparation Method
Preparing German Lentil Soup is a straightforward process that begins with sautΓ©ing the vegetables. Lentils and broth are then added and simmered until the lentils are tender and creamy. Then I brown slices of beef franks and add them to the soup for extra yummy flavor. I finish the soup with a rue to lightly thicken the soup, and add a small splash of white distilled vinegar to bring out all the delicious flavor. You can also add a scoop of Sauerkraut to your soup bowl if you like π
German Lentil Soup Video Instructions
Serving Suggestions
In my home state of Thuringia, Linsensuppe is customarily enjoyed steaming hot, accompanied by a generous serving of Sauerkraut, particularly comforting during the chill of winter. It pairs wonderfully with crusty bread or a hearty rye roll, perfect for soaking up every last drop of flavorful broth. Itβs a meal in itself but can also be served as a starter or alongside a fresh salad for a more substantial dining experience. Enjoy!
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Recipe
GERMAN LENTIL SOUP
Ingredients
- Β½ cup onion (ΒΌ onion)
- 2 celery stalks
- 2 carrots , medium sized
- 1 potato (large Russet potato)
- 1 cup lentils
- 5 beef franks
- 4 cups chicken broth
- 1 Β½ cup water
- salt & pepper to taste
- Β½ - ΒΎ tbsp white distilled vinegar
to make the rue:
- 1 Β½ tablespoon butter
- 2 tablespoon flour
Instructions
- 1. Dice the onion, celery, carrot, and potato. 2. Add a little bit of vegetable oil to a 4 quart pot. Add the onion, celery, and carrot to the pot and sautΓ© just a few minutes. (Medium Heat) Then add the diced potatoes. Season with salt and pepper. Stir, and sautΓ© for about another 2 minutes. 3. Add the lentils, and the chicken stock, and water. Stir. Then cover the pot with a lid, and cook until the lentils and potato are soft. This will take about 12 to 15 minutes. 4. In the meantime slice the beef franks, and add them to a skillet. Brown the franks on both sides.5. Turn the soup off. Then add the browned franks to the soup.6. Use the same skillet, on medium heat, add the butter. Once the butter has melted, add the flour and stir quickly to make a rue. Slowly add a ladle with the soup broth to the rue, and continue to stir so lumps develop. Add about 2 more ladles with broth. Stir until soup has thickened. Then add the rue back to the soup pot. Continue to cook for another 5 minutes. Turn the heat off. Then add half of a tablespoon (about 1 to 2 teaspoons) of white vinegar. The vinegar is optional, but we eat it that way in Germany. It brings out the flavor of the soup. Yummy. Somethimes we even add a scoop of sauerkraut. π
Notes
Nutrition
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