Hello everybody, grandma’s delicious german lentil soup recipe with sausage don’t want to withhold the recipe for you. The recipe with “Vienna sausages” and “Mettwurst” is super tasty and very easy to cook! With an incredible number of lentil varieties, from black Beluga lentils to red lentils or small French Puy lentils. “Grandma’s lentil soup” is traditionally made with classic brown lentils.
Grandma’s delicious Westphalian lentil soup
Lentils were one of the first vegetables to be cultivated, and they were used for cooking even before the birth of Christ.
For me, wintertime is soup time, and I love these classic home-cooked stews from my childhood. When it’s really cold, a hearty soup like this tastes best to me. I always cook these delicious soup classics for two days in a large pot and often find it even more delicious on the second day.
It is no problem at all to prepare this delicious recipe vegetarian as well. If you prefer it meatless, just leave out the sausages! This recipe is not only quick and simple to make, but it’s also very easy to customize. If I’m short on time for lunch, I fill the lentils into a pot already early in the morning and cover them with water. Actually, you don’t have to soak them overnight like you do with peas, but it’s still a good way to speed things up a little when it comes to cooking the lentils later and will make it the perfect effortless weekday meal for families.
With a little vinegar in the soup, you can make the lentils more digestible. You should also wait to add salt to the lentils
until the very end because if you do this before, the lentils take longer to soften. I like some balsamic vinegar to my soup, while my husband does not like this at all and will – no matter what stew or soup I cook – add a splash of “Maggi”.
My recipe tip for you!
Grandma’s traditional german beef rouladen recipe
For a while I lived in a small town called Fellbach in Swabia, which is in the southwest of Germany. There you will find that lentil soup is traditionally served as a side dish together with sausages and spaetzle, a homemade type of pasta from flour and eggs. Here in Westphalia, it is traditionally served as a soup, and you will most likely be served a piece of bread with it. Since my family never agrees on what kind of sausage should end up in the soup because everyone favors the other, I cook the delicious lentil soup with “Mettwurst” and “Vienna sausages”.
Of course, you can also choose only one kind of sausage when following my recipe. German “Mettwurst” is a sausage made from raw, minced pork (sometimes also finely chopped beef) and a variety of spices. The sausage is smoked and is therefore also suitable for immediate consumption. It is excellent for cooking, as it releases a lot of flavor, giving soups and stews a very special taste. “Vienna sausages” are thin, cooked or smoked sausages made from pork and beef. They are often also known as “Frankfurter” and often also used for Hot Dog’s. Soups and stews are excellent for feeding a large crowd and are one of the absolute classics of home cooking in Germany.
You will rarely find a market or a festival where such a nice hot soup or stew is not offered. A delicious lentil soup is quick to prepare and super easy to cook. You can cook this traditionally hearty dish in just about an hour by following my step-by-step recipe. The soup will keep fresh in the refrigerator for a good 3 to 4 days, and it can be frozen perfectly and satisfy the appetite for a hot plate of hearty soup spontaneously whenever you need it. It’s perfect to meal prep for busy weeks. There is nothing better to warm up on a cold day, and for me, it is real soul food.
Here in Germany, dishes with lentils used to be traditionally made with the classic brown lentils, a variety of lentils that hold their shape nicely. Today we have access to a wide variety of lentils such as peeled red and yellow lentils, green lentils or black beluga lentils only to name a few. This wide variety offers a lot of flexibility for many kinds of recipes from salads to soups and vegetarian spreads made from lentils. Lentils, like peas and dried beans, belong to the legumes and are very healthy.
They contain a lot of vegetable protein and have a high fiber content, vitamin B, zinc, and folic acid, they can help keep blood sugar levels stable, are an excellent source of protein, and can protect the heart and strengthen the nerves. In addition, the hearty soup convinces with a combination of delicious seasonal vegetables, such as carrots, leeks, potatoes and celery.
I hope you enjoy reading, strolling through and trying out my cooking and baking recipes!
Grandma’s delicious lentil soup recipe with Westphalian-style Mettwurstchen with potatoes, leeks, carrots and a pair of Vienna sausages. A hearty, hearty lentil stew for fall and winter.
- 1 cutting board
- 1 soup pot
- 1 paring knife
- punch sieve
- 1 Spoon
- 1 soup ladle
- 500 g Lentils brown plate lentils 2 1/2 Cups
- 4 sausages
- 2-4 Pairs of wiener sausages who likes
- 3 Carrots large
- 1 leek large
- 1/2 Celery bulb
- 2 Bay leaves
- 4-6 Black peppercorns
- 1 Onion large
- 1 Clove of garlic to taste
- 1 tbsp. Tomato paste
- 2 tsp. Salt
- Vinegar dark to taste
- Pumpkin seed oil to taste
- 3 Liters vegetable broth
- 4-6 potatoes large
- The best is to place all the needed ingredients together at the beginning. You can do yourself a big favor by weighing and measuring your ingredients right from the start, too. Wash the lentils thoroughly and clean and wash the vegetables. Prick the sausages with a fork so that the fat cooks out better.
- Dice the celery, carrots and potatoes evenly. Cut the leek stalk in half and then into pieces. Roughly dice the onion.
- Bring the lentils to a boil with the water. After 5 minutes, sprinkle in the spices and add the sausages. After another 5 minutes, add the potatoes and vegetables.
- Bring everything to a boil, add the tomato paste and let the soup simmer for about 45 minutes on a very low flame or on a low to medium heat.
- Stir from time to time and towards the end of the cooking time, briefly warm up the Vienna sausages in the soup.
- Season to taste with sea salt, balsamic vinegar and a little pumpkin oil. Add salt only at the very end. You can give it a nice garnish by serving it with fresh parsley or a touch of crème fraiche. We like to serve the soup with a loaf of fresh bread.