Klassische Linsensuppe Rezept Recipe

I prepared a hearty lentil soup using 250 g brown lentils, chopped onions, diced carrots, and cubed potatoes with savory slices of Würstchen. Infused with vegetable broth, a bay leaf, and dried thyme, this modern twist on lentil soup recipes is rich in flavor and sure to pique your curiosity.

I’ve been messing around in the kitchen lately and decided to try out my own twist on a Klassische Linsensuppe Rezept. This soup recipe mixes the hearty taste of 250 g brown lentils with nicely diced carrots and diced potatoes.

I start by sautéing 1 large chopped onion in oil until it’s just soft enough to bring out this whole deep flavour, then I add 2 Würstchen sliced into pieces. After that I pour in 1.5 liters of broth and throw in a bay leaf and 1/2 tsp dried thyme to lift all the flavors together.

My version is a mix of a delicious and healthy soup recipe that still has a bit of a punch, making it a perfect meal for those days when you want something filling and satisfying without overdoing it. I think you’ll really get into its bold yet balanced taste!

Why I Like this Recipe

1. I really love this Linsensuppe recipe because it’s super hearty and comforting and it always reminds me of cozy family dinners.
2. I like how the mix of lentils, veggies, and Würstchen gives the soup a great blend of flavors, making every spoonful interesting.
3. The recipe is pretty simple and doesn’t take forever to cook, which is awesome when im in a rush but still want something warm and satisfying.
4. I also enjoy that the recipe uses healthy ingredients like brown lentils and fresh veggies, so it feels like a nutritious meal even though it tastes really indulgent.

Ingredients

• Brown lentils pack protein, fibre and hearty texture, making the soup nutritious and filling.
• Onion adds natural sweetness and vitamins while boosting overall flavor and aroma.
• Carrots provide a subtle sweetness, vitamins and crunch that balances savory broth qualities.
• Potatoes deliver carbohydrates and creaminess, making the soup satisfying with each spoonful.
• Würstchen contribute a savory meat taste and protein, enriching the soup flavor profile.
• Broth forms the liquid base, bringing depth and melding all ingredients seamlessly.
• Bay leaf and thyme offer subtle earthy aroma that enhance the overall taste.
• Oil gives a smooth texture, helping to evenly distribute rich flavors.

Ingredient Quantities

• 250 g brown lentils
• 1 large onion, chopped up
• 2 carrots, peeled and diced
• 2 medium potatoes, peeled and cubed
• 2 Würstchen, sliced
• 1.5 liters vegetable or meat broth
• 1 bay leaf
• 1/2 tsp dried thyme
• 2 tablespoons oil
• Salt and pepper to taste

How to Make this

1. Rinse the lentils under cold water and set them aside.

2. Heat the oil in a large pot over medium heat, then add the chopped onion and diced carrots. Cook until the onions are soft.

3. Stir in the lentils and let them mix well with the veggies.

4. Pour in the
1.5 liters of broth and add the bay leaf and dried thyme.

5. Bring the mixture to a simmer, then reduce the heat and let it gently cook for about 15 minutes.

6. Add the cubed potatoes to the pot and continue simmering until the lentils and potatoes are almost tender, about 10 more minutes.

7. Toss in the sliced Würstchen and let them warm up in the soup.

8. Season the soup with salt and pepper to taste.

9. Stir everything well and let it all come together for another 5 minutes.

10. Remove the bay leaf before serving and enjoy your hearty Linsensuppe.

Equipment Needed

1. A fine mesh strainer for rinsing the lentils
2. A chopping board for cutting the onion, carrots, and potatoes
3. A sharp knife for dicing and cubing the vegetables
4. A large pot for heating and simmering the soup
5. A measuring jug or cup for accurately measuring the 1.5 liters of broth
6. A wooden or heat resistant spoon for stirring the ingredients
7. A stove or cooktop to control the heat during cooking

FAQ

Klassische Linsensuppe Rezept Recipe Substitutions and Variations

• Instead of brown lentils, you can use green lentils, but keep in mind that they might cook a bit slower.
• If you don’t have Würstchen, try using a smoked sausage or kielbasa for a similar meaty flavor.
• You can swap out the carrots with parsnips; they bring their own unique sweet taste to the soup.
• For a different twist, use sweet potatoes instead of regular potatoes, but remember this will change the flavor a bit.

Pro Tips

1. Make sure to rinse your lentils real good, so theres no dust or weird bits left in it; it really helps the soup taste cleaner.
2. When cooking the veggies, be patient and let the onions get soft before you add the lentils because doing it too fast can make the soup taste kinda raw.
3. Add the sausages near the end of cooking so they dont get overcooked, instead they add a fresh, meaty flavor without turnin’ rubbery.
4. Be careful with the heat once you add the broth and potatoes; keep it at a gentle simmer instead of a full boil or else you might break up the veggies too much and lose texture.