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German Lentil Soup with Sausage
A hearty and traditional German lentil soup, often referred to as 'Eintopf' (one-pot meal). This version includes vegetables, lentils, and sliced sausages, making it a filling and flavorful dish perfect for cooler weather.
ð§ ææ
- 250 g Brown or green lentils(rinsed)
- 150 g Bacon(diced)
- 2 medium Onions(finely chopped)
- 2 medium Carrots(peeled and diced)
- 3 medium Potatoes(peeled and diced)
- 1 stalk Leek(cleaned and sliced)
- 2 liters Vegetable broth
- 1 piece Bay leaf
- 4 tbsp White wine vinegar
- 1 tsp Sugar
- 3 pieces Frankfurter sausages(sliced)
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley
ðšâð³ äœãæ¹
- 1
In a large pot or Dutch oven, sauté the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 1-2 tablespoons of bacon fat in the pot.
- 2
Add the chopped onions to the pot and sauté until softened and translucent, about 5 minutes.
- 3
Add the diced carrots, potatoes, and sliced leek to the pot. Cook for another 5 minutes, stirring occasionally.
- 4
Rinse the lentils under cold water and add them to the pot along with the vegetable broth and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes, or until the lentils are tender.
- 5
Stir in the white wine vinegar and sugar. Add the sliced sausages and the reserved crispy bacon. Simmer for another 5-10 minutes to heat the sausages through.
- 6
Remove the bay leaf. Season the soup with salt and pepper to taste. If the soup is too thick, add a little more broth or water.
- 7
Serve hot, garnished with fresh chopped parsley. It's traditionally served with crusty bread.
ð¡ ããã®ã³ã
- âFor a vegetarian version, omit the bacon and sausages and use vegetable broth.
- âYou can use other types of German sausages like Mettwurst or Krakauer.
- âLentil soup often tastes even better the next day, as the flavors meld.
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- Add a diced apple for a touch of sweetness.
- Incorporate a pinch of caraway seeds for a more traditional flavor profile.
- Serve with a dollop of sour cream or a swirl of crÚme fraîche.