GERMAN LENTIL SOUP
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.
Peel the vegetables.
Finely dice the onion, celery, and carrot.
Cut the potato into small cubes.
Slice the beef franks.
Heat a little bit of olive oil in a large pot.
Add the diced onion, celery, and carrots; sauté for about 3 minutes.
Add the cubed potatoes and season with salt and pepper; stir and cook for another 3 minutes, stirring occasionally to prevent sticking.
Add the lentils to the pot.
Pour in the chicken stock and cook for about 15 minutes.
Meanwhile, heat the beef franks in a skillet, turning occasionally until they are nice and brown on both sides.
Add the browned beef franks to the soup.
Melt some butter in a separate pan and add flour to make a roux.
Slowly add a few ladles of soup to the roux, stirring to combine.
Return the roux mixture back to the pot with the soup and stir to combine.
Add a little bit of water if needed and continue to cook for another 3-5 minutes.
Taste and adjust seasoning with more salt and pepper if necessary.
Add 1/2 tablespoon of vinegar before serving.
Cooking Techniques
Equipment Needed
Spice Level:
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