Wednesday, 11 November 2015

Linsensuppe (German Lentil Soup)

This began life as Linsensuppe (German Lentil Soup With Frankfurter Slices), but to make it more slimming, we made a few adjustments and haven't put the frankfurters in during the cooking process, leaving them as an optional extra that you can add to each portion (in measured quantity), if desired.


250g brown lentils
1 onion (finely chopped)
1 leek (finely chopped)
1 carrot (finely diced)
2 celery ribs (chopped)
110g lean bacon, cut into lardons
2 bay leaves
1 litre water
Fresh parsley (chopped, plus extra to garnish)
Salt & freshly ground black pepper
Frankfurters (optional)


Rinse lentils thoroughly under cold running water (brown lentils don't need to be soaked before cooking). Gently fry the onion, leek, carrot, celery and bacon in a large pan for 5-10 minutes. Add the bay leaves, lentils and water to the pan and slowly bring to a boil. Skim the surface & simmer (half-covered) for 45-50 min or till the lentils are soft. Add parsley, season with salt and pepper to taste. Remove bay leaves and serve garnished with the extra parsley.

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