How to make German Lentil soup / stew
Recipe Information
German Lentil Soup
Cultural Context
Originating in Germany, Lentil Soup is a hearty dish traditionally enjoyed during colder months. It reflects the German penchant for using legumes as a staple, often associated with frugality and sustenance. This comforting soup is commonly served in homes and restaurants alike, with variations that include different meats or vegetarian options. Today, it is embraced worldwide, celebrated for its rich flavors and nutritional value.
smoked sausage
🥗Healthier: turkey sausage
💰Cheaper: cooked bacon
Turkey sausage reduces fat while adding flavor.
vegetable broth
🥗Healthier: homemade broth
💰Cheaper: water + bouillon cubes
Homemade broth enhances flavor without additives.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil has a higher smoke point.
green lentils
🥗Healthier: brown lentils
💰Cheaper: split peas
Brown lentils are more common and affordable.
Start with 1.25 cups of lentils.
Peel and cut 2 medium potatoes into bite-sized pieces.
Wash and slice 1 carrot and half a leek.
Peel and chop half a celery root.
Add 2 cups of vegetable broth and 2 cups of beef broth to the pot with the lentils.
Add half a teaspoon of dried marjoram and half a teaspoon of dried thyme.
Add the chopped celery root and let it cook at medium heat for 20 minutes.
Add a pinch of salt and black pepper.
Add 1.5 cups of water and let it boil for another 15 minutes.
Check the potatoes with a fork to see if they are done and mash them a few times.
Remove the bay leaves.
On a plate, add half a tablespoon of white vinegar and a heavy pinch of sugar.
Cooking Techniques
Equipment Needed
Spice Level:
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