Monday, May 19, 2008

German-Style Lentil Soup

To serve 4; good with bread

1 cup lentils, rinsed and picked over
3 carrots, chopped
1 stalk celery, chopped
1 onion, chopped
garlic powder, thyme, and black pepper to taste
1 bay leaf
5-6 cups broth (chicken or beef) or water
1 potato, chopped, OR 1/3 cup quick-cooking barley
1/4 to 1/2 lb cooked smoked sausage or kielbasa, sliced
1 14-oz can diced or stewed tomatoes (optional), drained, their liquid counted as part of the broth measure

  • Sauté the carrot, celery, and onion in a little oil until soft.
  • Add lentils, meat, tomato if using, potato or barley, broth, bay leaf, and seasonings to taste.
  • Simmer on low approx. 45 minutes, or until lentils are soft, adding more broth if soup gets too thick.

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