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This simple recipe for a classic lentil soup tastes like Grandma. Regardless of whether it is classic with sausages or vegetarian, the hearty lentil soup with lots of vegetables and potatoes warms you wonderfully from the inside and keeps you fed up for a long time. The classic recipe for the lentil soup is prepared in just 20 minutes and can be cooked perfectly for several days.
You absolutely have to cook this classic lentil soup if you long for a wonderfully warming soup like Grandma. Together with spicy bacon and Wiener sausages, the soup guarantees childhood memory. A slightly less hearty and vegan alternative to the classic lentil soup is the Turkish lentil soup made of red lentils. These are already peeled compared to brown lenses, which also makes the preparation a little faster.
The ingredients for our classic lens soup
For the classic lens soup recipe like Grandma, you need only a few cheap ingredients, all of which you can easily get in the supermarket.
- Brown lentils are rich in proteins and fiber. Here you can use plate lenses or mountain lenses. Since the cooking time of lenses can vary a lot, it is worth taking a look at the pack and a corresponding adjustment of the cooking time.
- Soup (Leek, celeriac and carrots) you often get packed together as a mixture or in the waistband in the vegetable department in the supermarket. The vegetables ensure the taste and aroma.
- bacon gives the classic lens soup extra wort. For a vegetarian variant, you can simply leave out the bacon or replace with smoked tofu cubes. Here you may need a little more oil to fry.
- potatoes Make the soup particularly creamy and extra -filling.
- Vegetable broth Give your lens soup extra spice. Of course, it tastes particularly tasty with homemade vegetable broth or soup wort.
- Spices Like laurel leaves, marjoram, salt and pepper round off the taste of the classic soup. Make sure to add the salt to the end, as many types of lens in salted water get more slower.
- White wine vinegar gives the lentil soup a fine acidity.
- Viennese sausages (also called string sausages in Swabian) come into the soup as a deposit. You can of course just leave it out.
- Freshly chopped Parsley For the eye and extra freshness.
The classic lens soup recipe is so easy
For the classic lentil soup you need a maximum of 20 minutes to prepare, then you can simply let the soup simmer. If things have to go particularly quickly, we recommend the spicy Indian red lentils with rice.
- Cut the vegetables and bacon into small pieces and sweat together with the fat in a large saucepan. Attention, the potatoes will only be added later.
- Add lentils together with the broth, tomato paste and the spices and simmer for about 45 minutes over low heat.
- Cut the potatoes into small cubes and simmer for another 15 minutes. Season with salt, pepper and vinegar. Since the skin of the sausages can burst, you should only add them for the last 5-10 minutes.
- Garnish and serve with fresh parsley.
Therefore you should definitely try the classic lentil soup
And in addition to the unbeatable taste, the advantages are clearly obvious:
- You can also prepare the soup in a vegetarian or vegan at will.
- You only need a few and healthy ingredients that you get very cheap in the supermarket.
- The classic lentil soup is full of proteins, nutritional and fiber thanks to the lenses, vegetables and potatoes.
- The soup keeps full for a long time.
- You can easily prepare the soup in large quantities and either keep or freeze in the fridge for several days. You can find all the facts in our knowledge article “Freeze soup”.
- All of this makes the soup a perfect family meal that is guaranteed to taste good.
What fits a classic lens soup?
- The more spicy the string sausages, the tastier your classic lentil soup becomes.
- Other sausages sliced, such as meat sausage, debrecziner, chorizo or smoked vegan sausages, also taste great in the lentil soup.
- Many swear on lentils with spaetzle, but you should let the classic lentil soup boil down nicely.
- Our recommendation: Nothing goes over a slice of freshly baked farm bread to the classic lentil soup as from Grandma.
- For a little more acid you can add an extra spoon vinegar directly to the plate as you like.
If our lens recipe is just as convincing you and you and you are looking for more healthy and delicious recipes with the small protein suppliers, you will find many more great recipes with lentils on the blog.
This simple recipe for a classic lentil soup tastes like Grandma. Regardless of whether it is classic with sausages or vegetarian, the hearty lentil soup with lots of vegetables and potatoes warms you wonderfully from the inside and keeps you fed up for a long time. The classic recipe for the lentil soup is prepared in just 20 minutes and can be cooked perfectly for several days.
Suitable recipe recommendations
700G
Information for 4 Portions
- Peel the onions and cut them into small cubes. Also wash, peel and dice the carrots and celery. Cut the leek into thin rings.
1 onion, 2 carrots, 100 g tuberry, ½ rod leek
- Cut the bacon into cubes.
150 g bacon
- Sweat the vegetables with the fat and bacon in a large saucepan.
1 tablespoon of clarified butter
- Wash the lentils and put them in the pot with the broth, the bay leaf, the majoran and the tomato paste. Simmer or steep for about 45 minutes on low heat.
300 g brown lentils, 2 liters of vegetable broth, 1 laurel leaf, 1 TL Majoran, 1 tablespoon of tomato paste
- Wash, peel and cut the potatoes into cubes. Add to the lentil soup and simmer for about 15 minutes until potatoes and lentils are through. Then season with salt and pepper. If you like, you can season the soup with 2 tablespoons of vinegar.
400 g potatoes, Salt, pepper, 2 tablespoons of white wine vinegar
- If you want to admit sausages or Kasseler, you can let them steep in the soup for 5-10 minutes after adding the potatoes. The skin of the sausages bursts at too high temperatures, therefore only heat up in the soup at the end and no longer cook.
4 Viennese sausages
- Spread the classic lentil soup on plates, sprinkle with chopped parsley and serve.
4 tablespoons of parsley
Notes:
- The cooking time of different lenses sometimes varies significantly. A quick look at the cooking time on the pack prevents too soft or hard lentils.
- Only at the end of the salt with salt: lentils often do not become soft when cooking in salt water or only after a very long cooking time.
- For a vegetarian or vegan lentil soup, the bacon in the recipe can easily be left out. You may need a little more oil to fry the vegetables.
- Alternatively, you can replace the bacon with smoked tofu cubes or also season with smoked paprika powder. Even more vegetables such as tomato cubes give the stew an extra note! First add the tofu or tomato to the soup and let it steep for about 5 minutes.
- Sait sausages are traditionally used in Swabian. This is just another name for Wiener sausages. Alternatively, you can too Use cooked Kassel meat.
- Incidentally, the lentil soup also tastes excellent.
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