A hearty red lentil soup recipe, aka Rote Linsensuppe, is so easy to make. In fact, I giving two recipes that both cook in 30 minutes. Once cooked, the red lentils take on a reddish-golden color and taste similar to yellow split pea soup. It’s a staple in winter, but is good all year round.
You can use many types of meat such as smoked meat, kielbasa, sausage, ham, or even any kind of wieners you may have. Wunderbar!
- 2 – 3 Tbsp olive oil
- 1 medium onion, diced
- 4 carrots, diced
- 4 stalks celery, diced
- 2 cloves garlic, crushed
- 8 cups water, hot or boiling
- 2 cups rinsed red lentils
- 3 bay leaves
- pinch curry powder
- Montreal Steak Spice (about 1 tsp)
- 1 Tbsp Vegeta* Food Seasoning
- smoked sausages or wieners (about 3 or 4)
- salt, pepper
- Heat the oil in a large saucepan. Sauté onions until translucent.
- Add carrots, celery and garlic. Continue sautéing for several minutes.
- Add hot water, lentils, bay leaves and pinch curry powder.
- Bring to boil, reduce heat to a simmer, cover, and cook for about 20 minutes or until lentils are soft and veggies are tender.
- Add sliced sausages or wieners. Simmer for a few minutes to heat the meat.
- Season with salt, pepper and Montreal Steak Spice.
- Remove bay leaves and serve.
- Makes 8 servings