I used to make traditional German lentil soup (Linseneintopf) from freeze dried soup mix. When they discontinued that product, I was really bummed. Since then I’ve learned to make my own and it’s so much better, it’s unbelievable.
Alright, here you go. This is not very precise so use your own discretion.
Dice two large onions.
Fry in oil until lightly brown.
Add 200 gr of diced bacon.
Add 200 gr of diced celery root
Add 300 gr. of diced carrots.
Add 200 gr. of chopped leek
Fry for a while, stirring continuously
Add half a liter of water
Add 2 table spoons of vegetable broth
Add a can of brown lentils
Simmer for about 30 minutes
Add water as needed
Add a few tablespoons of chopped parsley
Add salt, pepper, pimento, paprika, and whatever else. takes your fancy.
Add a tablespoon of balsamico vinegar (this may be a bit controversial).
That should about do it. All quantities are suggestions. This is very much a make it up as you go along kind of thing.
I’d clarify (heh) the broth- you want two tablespoons of broth concentrate or powder. I’d just say half a litre of broth, and leave it up to the cook to decide whether to use it from concentrate or from a carton.
I used to make traditional German lentil soup (Linseneintopf) from freeze dried soup mix. When they discontinued that product, I was really bummed. Since then I’ve learned to make my own and it’s so much better, it’s unbelievable.
Don’t leave us hanging. What’s your recipe?
Alright, here you go. This is not very precise so use your own discretion.
Dice two large onions. Fry in oil until lightly brown. Add 200 gr of diced bacon. Add 200 gr of diced celery root
Add 300 gr. of diced carrots. Add 200 gr. of chopped leek Fry for a while, stirring continuously
Add half a liter of water
Add 2 table spoons of vegetable broth
Add a can of brown lentils
Simmer for about 30 minutes
Add water as needed
Add a few tablespoons of chopped parsley
Add salt, pepper, pimento, paprika, and whatever else. takes your fancy.
Add a tablespoon of balsamico vinegar (this may be a bit controversial).
That should about do it. All quantities are suggestions. This is very much a make it up as you go along kind of thing.
I would argue the flavor profile of balsamic vinegar in this use. Instead I would go with a red wine vinegar. A bit sharper on the tongue.
But, that’s the cool thing about soup. There are few rules and you can do whatever pleases your palete.
Balsamic is what I have at home so in it goes.
Hey, you gotta use what you got!
Well… Your soup doesn’t have any kind of acid. Not even tomatoes and if one thing need acidic balance it is lentils.
Suggestions?
Fresh squeezed lemon right at the end, when you’re turning off the heat
Cider vinaiger. But that’s my personal taste. Balsamic vinaiger is probably fine.
Some people don’t like it, though.
I’d clarify (heh) the broth- you want two tablespoons of broth concentrate or powder. I’d just say half a litre of broth, and leave it up to the cook to decide whether to use it from concentrate or from a carton.
I was just describing the way I make it. I’m not a recipe writer in any way shape or form.
fair enough. I was just making a note for anyone who might follow it as written.