Best Baked Lentil Soup Linsensuppe Recipes

LINSENSUPPE (GERMAN LENTIL SOUP WITH FRANKFURTER SLICES)

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. :-).

LINSENSUPPE REZEPT (LENTIL RECIPE)

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.

BAKED LENTIL SOUP (LINSENSUPPE)

Steps:

• Preheat oven to 350 degrees F.
• In a 4-quart ovenproof casserole or saucepot (such as Le Creuset or cast iron) place water, lentils, carrots, celery, beef broth, tomato sauce, onion and garlic, bay leaves, black pepper and salt.
• Cover casserole.
• Bake until lentils are tender, about 2 hours. Remove bay leaves.
• Serve hot with a tossed salad and hot crusty bread.
• Yield: 10 cups.

LINSENSUPPE - LENTIL SOUP

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.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

15-MINUTE LENTIL SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

RANCH-STYLE BAKED LENTILS

Steps:

• Rinse the lentils. In a heavy saucepan, bring lentils, salt and 4 cups water to a boil. Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender. , Meanwhile, cook beef over medium heat in a skillet until meat is no longer pink. Drain excess fat. Stir in soup mix, ketchup, mustard, vinegar and remaining water. Gently stir in lentils. Spoon into a 2-qt. baking dish. Cover and bake at 400° for 30-35 minutes.

LENTIL SOUP - LINSEN SUPPE

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.