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linsensuppe rezept (lentil recipe)

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This meatless dish is often served in parts of Germany on Good Friday, a day of fasting in the Catholic church. Recipe & Photo: About.com German Food

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 2 Hr

Ingredients For linsensuppe rezept (lentil recipe)

  • 1 1/4 c
    brown lentils
  • 1 Tbsp
    butter
  • 1 Tbsp
    all purpose flour
  • 1 tsp
    salt
  • 1 Tbsp
    sugar
  • vinegar to taste

How To Make linsensuppe rezept (lentil recipe)

  • 1
    Go through the lentils and discard any debris or shriveled seeds. Rinse, cover with water and soak for two hours.
  • 2
    Drain the lentils, add fresh water to 1/4-inch above the lentils, bring to a boil and then reduce heat and simmer 20 minutes.
  • 3
    Mix 1 Tbsp. soft butter with 1 Tbsp. flour until it forms a paste and add it to the lentils. Stir the pot until the Beurre Manie has dissolved and the mixture starts to bubble. (Beurre Manie is like a roux, used to thicken.)
  • 4
    Simmer for another 20 minutes or until the lentils are soft but not falling apart. Add the sugar and the salt and vinegar to taste.
  • 5
    The lentils should taste sweet-sour. Serve with fried or pickled eggs.
  • 6
    Note: German cooks prefer the unhulled type of lentils, which require soaking. If all you can find is the hulled variety, you will not need to presoak.
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