This lentil soup with veggies and hot dogs is a nutrient-dense, warming meal that's so filling and delicious and will feed a crowd on a budget!
Linsensuppe with veggies is here for the win!
Linsensuppe aka lentil soup with veggies is one of those recipes my German soul craves when cooler weather hits! I don't know if that's my immune system requesting this nutrient-dense food as colds make their rounds, or if it's fall colors in a sense resembling a bowl of this soup, so then that's all that's on my mind. Either way, this German soup should be high on your weeknight meal list!
Are lentils common in German cooking?
Lentils are more common in German cooking than you think! I love lentils, as they remind me of my Oma Sieghilde (my grandma who was the inspiration for starting my German food blog). Her Spätzle mit Linsen recipe, another German classic, was one of the first-ever recipes I posted almost six years ago! It's still one of my favorites to date! You should check it out if you're a lentil lover!
What's in lentil soup?
Back to the lentil soup with veggies that brought you here in the first place! Lentils are the star of this dish! Other ingredients include:
- onion (or leek)
- bay leaf
- tomato paste
- red wine vinegar
- sugar (just a bit to balance it all!)
The final touch: sliced Wiener Würstchen! But because I love avoiding unnecessary additives like nitrites, I went for an organic beef hot dog, which pairs perfectly with the heartiness of this soup! You could also add crisp bacon, pork belly or ham instead (or in addition).
Is there a vegetarian lentil soup recipe?
You could totally omit to add any meat and stick to only veggie broth when preparing your soup for a vegetarian version of this classic German cold weather meal! Go one step further and replace the butter with oil, and you have yourself a vegan meal that's also naturally gluten-free.
Are Linsensuppe and Linseneintopf the same?
This lentil soup has so many veggies in it, making it more of a stew! A synonym to this Linsensuppe in German would be Linseneintopf, with the 'Eintopf' portion translating to 'one-pot.' Everything is added together in one pot, which is extremely convenient and easy to clean up later. Linsensuppe is the type of meal that goes from cooktop to table, often serving out of the pot it's been cooked in. I haven't yet invested in a Le Creuset pot (although it's been on my wish list for years!), but I have a feeling Eintopf would be more regularly on the menu if I could just place the pot I cooked with on our table. Fewer dishes equals a happy chef and more time with my family.
Can I use any lentils in lentil soup?
The short answer: I would NOT use red or yellow lentils. Red and yellow lentils break apart into indistinguishable mush, so they're great for purées without having to purée anything. Green lentils (the kind I used), brown lentils, and black lentils are a great choice, as they tend to keep their shape better when cooked. Lentils generally don't require any soaking and cook within 30 minutes, which is a great bonus!
What makes lentils so good for me?
I love lentils for so many reasons! Lentils, a seed and a type of legume, are so rich in B vitamins, magnesium, zinc, potassium, and iron. I ate this lentil soup with veggies for three days in a row last weekend, and I am pretty sure that gave me the energy to get up at 5 a.m. every day this week to work on my blog (a new experiment I have been testing out)! They're also protein powerhouses! Roughly 25% of the composition of lentils are proteins, making them a great meat alternative. Have I given you enough reasons yet to make this German lentil soup? 🙂
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Linsensuppe: Lentil Soup With Veggies
- 400 grams dried lentils I used green lentils. Black and brown lentils are also great as they tend to keep their shape better when cooking than red lentils.
- 2 Tablespoons butter can also use oil
- 600 grams potatoes don't use russet
- 200 grams carrots
- 200 grams celery
- 200 grams onions or leeks
- 2 liters vegetable broth can also use beef broth, you could also use bouillon like I did!
- 1 bay leaf
- 6 Tablespoons red wine vinegar
- 2 Tablespoons sugar can also use honey
- 1 Tablespoon tomato paste
- parsley as garnish
- 6 beef hot dogs optional, can also use crisp bacon, crisp pork belly or pieces of ham
- Wash, dry and trim the vegetables. Small dice the carrots, celery and onion. Medium dice the potatoes. Tip: If you don't want want to weigh and measure the vegetables, see my ingredient photo for approximate amounts.600 grams potatoes, 200 grams carrots, 200 grams celery, 200 grams onions or leeks
- Rinse the lentils and cook on medium low in 1 liter/ 4 cups of the broth for 30 minutes. Make sure to keep a lid on the pot, or else too much of liquids will evaporate.400 grams dried lentils, 2 liters vegetable broth
- In the meantime, in a large pot, melt the butter and over medium heat, sauté the vegetables and potatoes for a few minutes. Add the remaining broth and bay leaf and allow to cook for 10 minutes.2 Tablespoons butter, 600 grams potatoes, 200 grams carrots, 200 grams celery, 200 grams onions or leeks, 2 liters vegetable broth, 1 bay leaf
- Add the lentils, vinegar, tomato paste, sugar and sliced hot dogs, if using. You could instead also add crisp cooked bacon, pork belly or pieces of ham OR add no meat at all. Cook on medium low for 5 more minutes. Season to taste with salt, pepper, vinegar and sugar.6 Tablespoons red wine vinegar, 2 Tablespoons sugar, 1 Tablespoon tomato paste, 400 grams dried lentils
- Serve and garnish with fresh parsley. Guten Appetit!parsley
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