Linsensuppe Rezept Lentil Recipes

Steps:

• 1. Go through the lentils and discard any debris or shriveled seeds. Rinse, cover with water and soak for two hours.
• 2. Drain the lentils, add fresh water to 1/4-inch above the lentils, bring to a boil and then reduce heat and simmer 20 minutes.
• 3. Mix 1 Tbsp. soft butter with 1 Tbsp. flour until it forms a paste and add it to the lentils. Stir the pot until the Beurre Manie has dissolved and the mixture starts to bubble. (Beurre Manie is like a roux, used to thicken.)
• 4. Simmer for another 20 minutes or until the lentils are soft but not falling apart. Add the sugar and the salt and vinegar to taste.
• 5. The lentils should taste sweet-sour. Serve with fried or pickled eggs.
• 6. Note: German cooks prefer the unhulled type of lentils, which require soaking. If all you can find is the hulled variety, you will not need to presoak.

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. :-).

Steps:

• Put lentils in a saucepan with the boiling water, bacon, diced vegetables and salt.
• Bring back to boil, then simmer for 45 minutes.
• Meanwhile, heat oil in frying pan.
• Add onions and fry until softened.
• Sprinkle in flour and stir well.
• Cook until golden brown.
• Remove frying pan from heat, stir in about 8 fluid ounces of soup until mixture is thick and creamy.
• Stir in vinegar, add this mixture to remaining soup.
• Cover and simmer for 1 hour or until lentils are tender.
• Remove bacon and dice.
• Return to soup with sausage, add salt and pepper to taste.
• Simmer 5 more minutes to heat sausage.

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.

Steps:

• Bring the lentils with 3 cups of water to a boil, reduce to a simmer, and cook for about 25 minutes while you prepare the other ingredients.
• In a soup pot over medium heat, saute the onion and spring onion in canola oil for about 5 minutes, until softened. Add the potatoes, carrots and celery and saute 3-4 minutes.
• Add 3 more cups of water and the stock cubes. Cover the pot, bring to a boil, then reduce heat and simmer on low for 20-25 minutes, till the lentils and vegetables are completely cooked. Add the final cup of water, if needed to reach desired consistency.
• If preparing the omnivorous version, drop in the sausages, and continue simmering for 5 minutes.
• Remove from heat and stir in nutmeg, to taste, along with the vinegar. Season with salt and pepper.
• Lentil stew is usually served with bread or rolls. White vinegar is also offered at the table for those who want a stronger sour flavor in their soup.