German Lentil Soup With Sausages Recipes

LENTIL AND SAUSAGE SOUP

Steps:

• Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
• Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

LENTIL SAUSAGE SOUP

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

SLOW COOKER GERMAN LENTILS WITH SAUSAGE

Steps:

• Place lentils in slow cooker. Add chicken stock, carrots, garlic, Worcestershire sauce, hot pepper sauce, parsley, garlic powder, celery salt, pepper and nutmeg. Stir in sausage.
• Cover and cook on low for 8 to 10 hours or until lentils are tender.
• Before serving, remove bay leaf and stir in 1 tablespoon of apple cider vinegar, if desired.

GERMAN LENTIL SOUP

Steps:

• If you use smoked pork belly or bacon with rind, keep it in one piece. Rindless, chopped smoked bacon or pork belly can be used instead.
• Heat the oil in a soup pan. Add the smoked pork belly with rind or the smoked bacon with rind in one piece and fry it well on both sides. If using already cubed bacon or pork belly without the rind, fry them all over as well.
• In the meantime finely chop the onion, carrots, celeriac and leek. Add them to the pot and stir. Leave the pork belly in the pot. Add the rinsed lentils and about ¾ of the broth or stock to the pot. Add the bay leaves and the dry lovage. Stir, bring to a boil and let cook on low heat for about 30 minutes or until the brown lentils are quite soft, but not perfectly done yet.
• In the meantime, peel and chop the potatoes into small cubes. Add them to the pot. The soup should be really thick, but if you find it too thick, you can add some or all of the remaining stock at this point.
• Bring to a boil again and continue cooking the soup for about another 20 - 30 minutes or until the potatoes and lentils are soft.
• Take out the whole piece of pork belly or bacon, if using. Remove and discard the rind. Chop the rest of the pork belly or bacon into small pieces. Return them to the soup.
• Adjust the taste with salt, pepper, sugar and balsamic vinegar. Add only 2 tablespoons vinegar first and add more to taste.
• Just before serving, heat the sausages in a large pot of water and serve 1 or 2 sausages per person. For a speedier version, slice the sausages thickly and heat the sausage pieces in the soup. Serve as suggested above.

GERMAN LENTIL SOUP

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.

GERMAN LENTIL SOUP

Steps:

• Rinse lentils very well with cold water- pick them over and remove any nasty bits or pieces of stone.
• You can soak them overnight in cold water if you like, then drain before using.
• In a large stockpot, place drained lentils, 6 cups fresh cold water, bouillon cubes, and just half of the diced onion.
• Cook for 1 1/2 hours on medium-low heat, covered.
• Add the potatoes and cook until they are tender- 30-40 minutes approximately.
• In a small pan, melt the butter and saute the remaining onions until browned.
• Add the flour to the onions and stir until combined.
• Add to the soup, stirring constantly to combine.
• Add the vinegar and season with salt& pepper to taste.
• Optional:If you would like to add some meat to the soup, simply have pre-cooked sausages (you can even use German frankfurters if desired) sliced into small rounds and drop them into the pot during the last 15 minutes of cooking time.

LINSEN SUPPE MIT WURST (GERMAN LENTIL SOUP WITH SAUSAGE)

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!

SPINACH AND SAUSAGE LENTIL SOUP

Steps:

• In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain., Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through., Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.