RECIPE: Someone over at Epi requested thisRecipe: German Lentil Soup

RECIPE:
G

gayr

Well-known member
German Lentil Soup

6 to 8 servings

1/2 cup (1 stick) butter

3/4 cup all purpose flour

12 cups beef stock

8 ounces dried lentils

5 celery stalks, diced

3 carrots, diced

1 large onion, diced

1 small tomato, diced

1/2 pound knockwurst, diced

3 tablespoons dry red wine

1/4 teaspoon freshly ground white pepper

2 pounds boiling potatoes, peeled and diced

1/4 cup red wine vinegar

Melt butter in heavy small saucepan over low heat. Whisk in flour and stir mixture 3 minutes. Set roux aside.

Bring stock to boil in heavy large saucepan. Add lentils and boil until tender, 1-1/2 hours.

Add celery, carrots and onion to lentils and boil until tender, about 15 minutes. Add tomato. Reduce heat to low. Whisk in roux. Add diced knockwurst, red wine and white pepper and cook 30 minutes. Increase heat to high. Add potatoes to soup and boil until tender, stirring frequently. Stir in vinegar. Serve immediately.

Recipe Source: R.S.V.P. Section of Bon Appetit

November 1985

Restaurant - Selaya's Parlor and Diggin's in Nevada City, California. Owner Bernice Salaya.

This was requested at Epi and it sounded so good I wanted to share it here.

 
Here is another German Lentil Soup, My Father's recipe, his family was from Germany

Howard F. Beeker’s Lentil Soup




Ingredients:

Ham and/or Franks and/or Kielbasa (Dad used all of them)
Fresh Spinach
1 lb of carrots
1lb to 1 1/2 lbs of Lentils
2 tablespoon of salt



Step 1

Rinse Lentils in colander
Put rinsed Lentils in a large pot
Fill 2/3 of pot with water
Chop up half of carrots, add to water
Chop up half of meat, add to water
Chop of half of spinach, add to water
Add 2 tablespoons of salt, add to water
Stir


Step 2

Bring water to boil and then simmer water for 2 hours, so water can be absorbed. Add water as needed.


Step 3

Ten minutes before the 2 hours, cut up the remaining carrots, cut very thin and cut up the remaining spinach and add both to water (pot). Stir.


Step 4

Ten minutes before the 2 hours, cut up the remaining meat (ham & franks) and add to water (pot). Stir.


Step 5

Add more of water, do NOT stir -> as it makes finished product distracted.



Step 6

Serve.

 
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