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German Lentil Soup

chef.tim.lee's picture
Ingredients
  Beef stock/Chicken stock 2 Quart
  Lentils 1 Cup (16 tbs)
  Chopped carrots 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Pepper 1 Teaspoon
  Orange 1 , quartered
  Parsley sprigs 3
  Thyme leaves 1 Teaspoon
  Bay leaf 1
  Bacon 1⁄2 Pound
  Flour 2 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs)
  Dry sherry 2 Tablespoon
  Cooked sausages 6 , cut into 1/4 inch slices (Gray Bratwurst)
Directions

Combine broth, lentils, chopped vegetables and pepper in large pot.
Tie orange, parsley, thyme and bay leaves in cheesecloth bag.
Add to saucepan.
Bring to a boil; reduce heat and simmer 45 minutes.
Fry bacon until brown; pour off all fat, except save 2 tablespoonfuls.
Reduce heat; stir in flour and cook, stirring constantly, for 2 minutes.
Add to lentil mixture and continue simmering 15 minutes.
Discard cheesecloth bag.
Can be made ahead to this point.
Combine sour cream and sherry; stir into soup.
Add sausage and heat through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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