My new go-to recipe for Lentil Soup from German World Magazine. The addition of vinegar and potatoes makes it a shade different from the lentil soup I grew up eating but, wow, what a difference! Love this stuff. Easy to make on the stove or could easily be converted to the slow cooker/Crock-pot, there's a lot of flavor jammed into what appears to be humble ingredients.
A huge hit with my officially unofficial tasting staff: Chris and Evan. If they had hands free (as in not chowing down) they'd physically give it two thumbs up.
October 17, 2011 German World Magazine
Ingredients (serves 4)
* 2 cups dry lentils
* 1-2 medium size potatoes
* 1 medium size onion
* 1-2 carrots
* 2 thin slices of German Speck (Bacon or smoked ham)
* 2 celery stalks
* 1-2 tsp olive oil
* Purified or spring water
* 1 tsp German or French mustard
* 2 bay leaves
* Salt, fresh ground pepper
* 2-4 tbsp White Wine Vinegar
* Wiener or Frankfurter Sausages
Cooking Instructions - Peel potatoes and cut them into cubes. - Peel celery root and stalks and cut them into little pieces. - Peel carrots and cut them into slices or cubes. - Chop onion in small cubes. - Cut ham into small pieces. - In a medium to big sized pot heat olive oil, add onions and let it simmer for 1 minute. Wash lentils and add them to onions. Fill up with water. - Add potatoes, carrots, celery and bay leaves. Add some more water if needed. The lentils should always be covered with liquid. Bring it to a boil and let is simmer (covered with a lid) on low heat for about 1 hour until lentils are soft. - While the soup is cooking add the mustard, vinegar, salt and pepper. - Stir frequently so it won’t stick to the bottom of the pot. Add some water if the soup gets too thick. - 10 minutes before the soup is ready add the sausages so they get warm in the soup. Of course you could boil them separately but the typical way is to cook them in the soup. If you want you cut the sausages into pieces and add them to the soup until they are cooked. Serve the lentil soup with bread and butter.