LINSENSUPPE REZEPT (Lentil Recipe)

Ellen Bales

By
@Starwriter

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


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

2 Hr

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Bean Soups, Other Soups
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy