Rote Linsensuppe Rezept Tim Mlzer Recipes

LINSENSUPPE (GERMAN LENTIL SOUP WITH FRANKFURTER SLICES)

Steps:

• Rinse lentils thoroughly under cold running water (brown lentils don't need to be soaked b4 cooking).
• Heat oil in a lrg pan & gently fry onion for 5 min till soft. Add leek, carrot, celery, bacon & bay leaves.
• Add lentils & water to the pan & slowly bring to a boil. Skim the surface & simmer (half-covered) for 45-50 min or till the lentils are soft.
• Remove piece of bacon, cut into sml cubes (trimming off any excess fat) & return bacon cubes to the pot.
• Add parsley + frankfurter slices & season w/salt & pepper to taste pref. Simmer gently for 2-3 min, remove bay leaves & serve garnished w/the extra parsley.
• PERS NOTE: As I entered this recipe, I found myself wondering how the simmer time of 45-50 min might be adapted to crockpot use. If 1 among you is more practiced in this art, I'd appreciate that info. :-).

LINSENSUPPE REZEPT (LENTIL RECIPE)

Steps:

• 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.