German Lentil Soup

Here comes one of my big favorite soups: Lentil Soup. Oh, it is the best on a cold winter’s day and indeed it is rather a recipe for the colder months. But don’t worry, you can eat it even in spring time.
We call such soups “Eintopf” which means literally “One pot”.  This makes it very easy to cook the soup. You basically throw everything into one pot and let it cook. That’s all, stir it frequently and let it simmer.

Enjoy this delicious soup! Guten Appetit.

Things You’ll Need:
* 2 cups dry lentils
* 1-2 medium size potatoes
* 1 medium size onion
* 1-2 carrots
* 2 thin slices of German Speck (Bacon or smoked ham)
* 2 slices of celery root and 2 celery stalks
* 1-2 tsp olive oil
* Purified or spring water
* 1 tsp German or French mustard
* 2 laurel leaves
* Salt, fresh ground pepper
* White Wine Vinegar
* Wiener or Frankfurter Sausages

How you make it
– Peel potatoes and cut them into cubes.
– Peel celery root and stalks and cut them into little pieces.
– Peel carrots and cut them into slices or cubes.
– Chop onion in small cubes.
– Cut ham into small pieces.

– In a medium to big sized pot heat olive oil, add onions and let it simmer for 1 minute. Wash lentils and add them to onions. Fill up with water.

– Add potatoes, carrots, celery and laurel leaves. Add some more water if needed. The lentils should always be covered with liquid. Bring it to a boil and let is simmer (covered with a lid) on low heat for about 1 hour until lentils are soft.

– While the soup is cooking add the mustard, vinegar, salt and pepper.
– Stir frequently so it won’t stick to the bottom of the pot. Add water if the soup gets too thick. 10 minutes before the soup is ready add the sausages so they get warmed up in the soup. Of course you could boil them separately but the typical way is to cook them in the soup.
If you want you can cut the sausages into pieces and add them to the soup until they are cooked. Serve the lentil soup with bread and butter. Some like the soup with Spaetzle. You would cook the Spaetzle seperately and add them into the soup.

For vegetarians: don’t use ham and sausages; it tastes as good as with the meat.

About gabrielle

Visual Artist, Photographer, Writer, Blogger, Cook
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