Linsensuppe

How to Make Linsensuppe

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1. Fry the bacon in a large pot for 5 minutes. Add the onion, carrot, leek and celery and cook for 5 minutes.

   Mark done Start 5 min timer

2. Add the lentils, potatoes, bay and water, bring to the boil and simmer for 40 minutes until the lentils are tender.

   Mark done Start 40 min timer

3. Add the sausages and marjoram for the last 5 minutes.

   Mark done

4. Stir in the vinegar and taste for salt.

   Mark done

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Tips for Making Linsensuppe

• Add the vinegar at the end.
• Rinse the lentils before cooking.
• Thin with water if the soup thickens.

What Goes With Linsensuppe

• Dark bread
• Soured cream
• Beer

Sides from the same cuisine on this site: Käsespätzle, German Red Cabbage, Gurkensalat.

Keeping and Reheating

Keeps for 4 days in the fridge. Freeze for 3 months.

Linsensuppe Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: where a line offers a choice of foods, only one of them is counted; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.