Ellen Bales


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


★★★★★ 1 vote

10 Min
2 Hr


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

How to Make LINSENSUPPE REZEPT (Lentil Recipe)


  • 1Go through the lentils and discard any debris or shriveled seeds. Rinse, cover with water and soak for two hours.
  • 2Drain the lentils, add fresh water to 1/4-inch above the lentils, bring to a boil and then reduce heat and simmer 20 minutes.
  • 3Mix 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.)
  • 4Simmer for another 20 minutes or until the lentils are soft but not falling apart. Add the sugar and the salt and vinegar to taste.
  • 5The lentils should taste sweet-sour. Serve with fried or pickled eggs.
  • 6Note: 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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About LINSENSUPPE REZEPT (Lentil Recipe)

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

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