Best 2 Lentil Soup Linsen Suppe Recipes

Lentil soup, often referred to as "linsen suppe" in German, is a hearty and nutritious soup that is enjoyed by people of all ages. It is a versatile dish that can be adapted to suit different tastes and preferences, making it a popular choice for both everyday meals and special occasions. Whether you prefer a thick and creamy soup or a light and flavorful broth, there are countless recipes available to guide you in creating the perfect lentil soup. From classic European recipes to modern twists with exotic ingredients, the possibilities are endless. So, let's embark on a journey to discover the best lentil soup recipe that will tantalize your taste buds and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

LINSEN SUPPE MIT WURST (GERMAN LENTIL SOUP WITH SAUSAGE)

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

This is a nice German style Lentil soup that I came up with over the years. I love real German food and this is my version of this classic. My wife is from Germany and she loves it.

Provided by WillN

Categories Lentil

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

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

Lentil Soup - Linsen Suppe image

I grew up on this soup, and still enjoy it today. Great cold weather food, and tastes even better the next day.

Provided by Renate

Categories Pork

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

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.

Tips:

Use a variety of lentils. This will give your soup a more complex flavor and texture.
Don't overcook the lentils. They should be tender but still hold their shape.
Add vegetables to taste. Carrots, celery, onions, and garlic are all classic choices.
Season the soup well. Salt, pepper, and herbs are all essential.
Serve the soup with a side of bread or salad. This will help to round out the meal.

Conclusion:

Lentil soup is a delicious and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover lentils. With a few simple ingredients and a little bit of time, you can make a delicious lentil soup that your whole family will enjoy.