German Lentil Soup (Linsen Suppe) makes a hearty one-pot meal. It features smoked kielbasa, onion, carrots, celery and potato. Helga said she often helped her mother make this soup when she was a child in Germany. Her task? Sorting lentils.
INGREDIENTS
1 pound lentils, rinsed
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, diced
2 stalks celery, chopped
2 bay leaves
3-4 boxes chicken or beef stock. If using water, add 2-3 bouillon cubes.
salt and pepper to taste
1 ring of kielbasa or any smoked meat
1 large potato, cubed
¼ cup vinegar
PREPARATION
- Add olive oil to a large pot. Add onion, carrots and celery. Sauté until glossy.
- Add rinsed lentils, stock and bay leaves.
- Bring to boil, then simmer for 1½ to 2 hours.
- After 1½ hours, add sliced kielbasa and a cubed potato.
- Add vinegar to soup prior to serving. Taste. Add more, if you like.
- Salt and pepper to taste.
Guten appetit! – Helga the Kitchen Witch
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Helga Wengler and Mitch Lynch prepare German Lentil Soup for Homeplate Homestyle (Ron Flaviano)
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