German Lentil Soup (Linsensuppe)
Overview
German lentil soup, Linsensuppe, is a thick, hearty soup of brown lentils, potatoes and root vegetables, usually with bacon and sliced Wiener or Frankfurter sausages. The lentils and vegetables simmer until soft, and the soup is seasoned at the end with a dash of vinegar, which brightens the earthy flavour. It is a classic of home cooking and canteen menus all over Germany. In Swabia, the similar Linsen mit Spätzle is served thicker with egg noodles. A dash of vinegar at the table is a typical finishing touch in Swabia and many other regions.
History
Lentils have been grown and eaten in Germany for centuries and were a cheap source of protein for working families. Linsensuppe became a standard dish in households, factory canteens and the army in the nineteenth and twentieth centuries. It is still sold at butcher's snack counters and motorway restaurants, and the vinegar bottle on the table is part of the tradition.
Main ingredients
Brown lentils, potatoes, carrot and celeriac, bacon, wiener sausages, vinegar. The soup is built on vegetable or meat stock and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Lentil soups · Pork soups · Potato soups · More soups from Germany
Recipe outline serves 4 · ~60 min
Ingredients
- 300 g brown lentils
- 2 potatoes, 1 carrot, 1 piece celeriac, 1 leek
- 100 g smoked bacon, diced
- 4 Wiener sausages, sliced
- 1.5 l stock
- 2 tbsp vinegar
Allergens: Contains: Celery. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Fry the bacon and soften the vegetables in the fat.
- Add the lentils, potatoes and stock and simmer for 40 minutes.
- Add the sausages and warm through.
- Season with salt, pepper and vinegar.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
