German Lentil Soup Recipe
Ingredients
| 2 quarts beef or chicken stock | ||
| Lentils | 1 Cup (16 tbs) | |
| Carrots | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Pepper | 1 Teaspoon | |
| Orange | 1 , quartered | |
| Parsley sprigs | 3 | |
| Thyme leaves | 1 Teaspoon | |
| Bay Leaf | 1 | |
| Bacon | 1/2 pound | |
| Flour | 2 Tablespoon | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Dry sherry | 2 Tablespoon | |
| 6 cooked sausages (gray bratwurst), cut into 1/4 inch slices | ||
Directions
Combine broth, lentils, chopped vegetables and pepper in large pot.
Tie orange, parsley, thyme and bay leaves in cheesecloth bag.
Add to saucepan.
Bring to a boil; reduce heat and simmer 45 minutes.
Fry bacon until brown; pour off all fat, except save 2 tablespoonfuls.
Reduce heat; stir in flour and cook, stirring constantly, for 2 minutes.
Add to lentil mixture and continue simmering 15 minutes.
Discard cheesecloth bag.
Can be made ahead to this point.
Combine sour cream and sherry; stir into soup.
Add sausage and heat through.
Tie orange, parsley, thyme and bay leaves in cheesecloth bag.
Add to saucepan.
Bring to a boil; reduce heat and simmer 45 minutes.
Fry bacon until brown; pour off all fat, except save 2 tablespoonfuls.
Reduce heat; stir in flour and cook, stirring constantly, for 2 minutes.
Add to lentil mixture and continue simmering 15 minutes.
Discard cheesecloth bag.
Can be made ahead to this point.
Combine sour cream and sherry; stir into soup.
Add sausage and heat through.
Chef
