GERMAN LENTIL SOUP

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Author: Hello Ani

German Lentil Soup. Cheap and easy, but comforting and nourishing

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US Customary - Metric

Ingredients

½ cup onion (¼ onion)
2 celery stalks
2 carrots , medium sized
1 potato (large Russet potato)
1 cup lentils
5 beef franks
4 cups chicken broth
1 ½ cup water
salt & pepper to taste
½ - ¾ tbsp white distilled vinegar

to make the rue:

1 ½ tablespoon butter
2 tablespoon flour

Instructions

1. Dice the onion, celery, carrot, and potato.
2. Add a little bit of vegetable oil to a 4 quart pot. Add the onion, celery, and carrot to the pot and sauté just a few minutes. (Medium Heat) Then add the diced potatoes. Season with salt and pepper. Stir, and sauté for about another 2 minutes.
3. Add the lentils, and the chicken stock, and water. Stir. Then cover the pot with a lid, and cook until the lentils and potato are soft. This will take about 12 to 15 minutes.
4. In the meantime slice the beef franks, and add them to a skillet. Brown the franks on both sides.
5. Turn the soup off. Then add the browned franks to the soup.
6. Use the same skillet, on medium heat, add the butter. Once the butter has melted, add the flour and stir quickly to make a rue. Slowly add a ladle with the soup broth to the rue, and continue to stir so lumps develop. Add about 2 more ladles with broth. Stir until soup has thickened. Then add the rue back to the soup pot. Continue to cook for another 5 minutes. Turn the heat off. Then add half of a tablespoon (about 1 to 2 teaspoons) of white vinegar. The vinegar is optional, but we eat it that way in Germany. It brings out the flavor of the soup. Yummy. Somethimes we even add a scoop of sauerkraut. :)

Notes

This soup stores well in an airtight container for 4 days in the refrigerator, and up to 2 months in the freezer.

Nutrition

COURSE: Soup

CUISINE: German

KEYWORD: German Lentil Soup, Lentil Soup, Lentil Soup with Sausage, Linsen Suppe

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