Time 2h15m Yield 6-8 serving(s) Number Of Ingredients 11 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.
Time 8h10m Yield 8 Number Of Ingredients 15 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.
More about “german lentil soup recipes”
Time 1h10m Yield 6 Soup Servings, 6 serving(s) Number Of Ingredients 12 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. :-).
