Linsensuppe (German Lentil Soup With Frankfurter Slices)

Submitted by twissis

"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* !"

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Yields: 6 Soup Servings
• Serves: 6

ingredients

• 1 cup brown lentils
• 1 tablespoon vegetable oil
• 1 onion (finely chopped)
• 1 leek (finely chopped)
• 1 carrot (finely diced)
• 2 celery ribs (chopped)
• 4 ounces lean bacon
• 2 bay leaves
• 6 1⁄4 cups water
• 2 tablespoons fresh parsley (chopped, plus extra to garnish)
• 8 ounces frankfurters (sliced)
• salt & freshly ground black pepper

directions

1. Rinse lentils thoroughly under cold running water (brown lentils don't need to be soaked b4 cooking).
2. Heat oil in a lrg pan & gently fry onion for 5 min till soft. Add leek, carrot, celery, bacon & bay leaves.
3. 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.
4. Remove piece of bacon, cut into sml cubes (trimming off any excess fat) & return bacon cubes to the pot.
5. 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.
6. 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. :-).

Reviews

[AngelinaA]

This is very simple to make and tastes excellent over spaetzle (German noodles). I didn't have any leeks, so simply left this out. And I used chicken broth instead of water (a bit less so it was thicker on the spaetzle). This was almost exactly like the one my mother (who is 100% German) always made. Thanks!

 

[hcvst]

Loved this, although I lacked some ingredients. Also added a handful of potato cubes for substance and a dash of white vinegar at the end.

 

[Paris D]

My husband loved this. I thought it was way too runny and thin. If we make it again, I'll thicken the broth.

 

[Debbie R.]

I loved it; husband didn't. I'm still giving it 5 stars. I didn't use bacon or leeks.....just regular onion and vegetarian hotdogs. ZWT6

 

[English_Rose]

We really liked this soup - it was lovely and substantial for a coldish summer day. Served with fresh baked bread rolls. I used chicken stock instead of water for a bit more flavour. Thank you! Made for ZWT6 Ya Ya Cookerhood.