Bavarian Lentil Soup Recipes

GERMAN LENTIL SOUP

German Lentil Soup image

This is a really good lentil soup recipe I created based on the favorite German Lentil Soup which has been served for years at Karl Ratzsch's in Milwaukee. Serves a small crowd, tastes great the next day, and freezes well. Garnish with croutons.

Provided by CLAIRELLEN

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 8h10m

Yield 8

Number Of Ingredients 15

Ingredients

2 cups dried brown lentils, rinsed and drained
3 cups chicken stock
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup cooked, cubed ham
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
5 drops hot pepper sauce
¼ teaspoon caraway seed
½ teaspoon celery salt
1 tablespoon chopped fresh parsley
½ teaspoon ground black pepper

Steps:

Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 34.2 g, Cholesterol 9.9 mg, Fat 2.3 g, Fiber 16 g, Protein 16 g, SaturatedFat 0.7 g, Sodium 607.7 mg, Sugar 3.2 g

BAVARIAN LENTIL SOUP

Bavarian Lentil Soup image

I'm not sure what makes this recipe barvarian. But, it's very tasty. I used to make this recipe in school and everytime I made this recipe my chef would sneak the leftovers home. One day my head chef told me that my chef loved how i made this. But, he didn;t want to tell me becuase it would give me a "Big Head". Hehe it did.

Provided by Xexe383

Categories Lentil

Time 2h15m

Yield 15 serving(s)

Number Of Ingredients 15

Ingredients

3 ounces raw ground bacon
5 ounces onions, small dice
10 ounces carrots, small dice
2 ounces celery, small dice
2 ounces white vinegar
4 3/4 beef stock
4 3/4 chicken stock
10 ounces dried lentils
1 teaspoon Worcestershire sauce
1/2 oregano
1 bay leaf
1/2 teaspoon fennel seed
10 ounces hot dogs, thinly sliced
salt
white pepper

Steps:

Add bacon to heavy stock pot and render down untill fat is released add fennel to pot.
Heat through carrots, celery, onions.
Cook untill onions are transparent then add vinegar.
Add both stocks and bring to a simmer.
Add lentils and seasonings (worcestershire sauce,oregano and bayleaf),then simmer for 1 1/2 hours.
Add hotdogs and cook til they are heated through.
Season to taste.

LINSENSUPPE (GERMAN LENTIL SOUP WITH FRANKFURTER SLICES)

Linsensuppe (German Lentil Soup With Frankfurter Slices) image

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 !

Provided by twissis

Categories One Dish Meal

Time 1h10m

Yield 6 Soup Servings, 6 serving(s)

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 358.1, Fat 21.7, SaturatedFat 7.3, Cholesterol 31.8, Sodium 612.2, Carbohydrate 25.3, Fiber 10.9, Sugar 2.7, Protein 15.5

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