This German lentil recipe (Linsen) is the most comforting of dishes! It is budget-friendly, delicious, requires no soaking, and is great for meal prep! Serve it with some German noodles (Spätzle) for a complete meal!
Having lived in the Swabian region of Germany for over a decade, this is one of my favorite German recipes. It is one of the main dishes forming part of the Swabian cuisine.
Along with Spätzle, it is normally also served with Seitenwurst (traditional German sausages). Like with most traditional recipes, each family has it's own version of making it.
Our family version omits bacon making it vegetarian.
what goes in German lentils recipe
- Onion and garlic.
- Cooking oil.
- Carrots.
- Celery root (celeriac) - make sure you are using the root of the celery plant and not the stalks. If you cannot get your hands on celery root, you can substitute it parsnips or turnips.
- Lentils.
- Tomato paste
- White wine vinegar.
- A few bay leaves.
- Salt and pepper to taste.
- Butter and some all-purpose flour - To thicken the soup. And in case you are wondering, German lentils is cooked thick - think more stew and less soup. That's why we make a roux, to thicken the lentils. This step is, however, optional.
what type of lentils to use
The most commonly used lentils are brown lentils or plate lentils (Tellerlinsen in German). These hold their shape well during cooking, and get quickly tender. They also absorb flavors beautifully from the broth and seasonings.
what type of vinegar to use
For German Linsen, the most commonly used vinegar is white vinegar or spirit vinegar (Branntweinessig in German). You can also use apple cider, white wine, or red wine vinegar.
I also have Schwäbisch friends who use dry wine instead of vinegar.
what else can I add
I love how flexible this soup is. If you want some extra protein and flavor then add some diced bacon. You can also use sliced leeks, in place of the onion.
serving suggestions
Serve it with Spaetzle and Seitenwurst. You can also enjoy it with some bread or serve it as it is.
refrigeration
Store your cooked lentils in an airtight container in the refrigerator for up to 5 days. To use, simply warm in a pot on the stovetop over low to medium heat, stirring from time to time. Add a little bit of water if the pot feels too dry.
freezing
You can freeze it tightly covered for up to 6 months. Thaw in the refrigerator for 1 day before reheating.
more delicious recipes
- Bauerntopf - German minced meat and potato dish.
- Wirsing-German Savoy Cabbage
- German Green Bean Salad
📖 Recipe
German Lentils Recipe - Linsen
Ingredients
To cook the Lentils
- 2 tablespoon cooking oil
- 1 large onion (diced)
- 2 cloves garlic
- 2 large carrots (diced)
- 2 ounces celery root - or approximately 50 grams (peeled and diced)
- 1½ cups lentils - or approximately 300 grams (rinsed)
- 3-4 bay leaves
- 1 tablespoon tomato paste
- 1½ tablespoon red or white wine vinegar
- 1 teaspoon vegetable seasoning (or 1 stock cube)
- salt and pepper (to taste)
- 1½ liters water - approximately 2 pints
To make the roux - optional, for thickening
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
Instructions
- Heat the cooking oil in a large pot over medium heat. Add the diced onion and garlic, and saute for 2-3 minutes, or until softened and fragrant.
- Add the carrots and celery root, then stir to combine.
- Stir in the rinsed lentils, bay leaves, tomato paste, vinegar, vegetable seasoning (or crumbled stock cube), salt, pepper, and water. Bring to a boil.
- Reduce the heat to low, cover, and let it simmer for 35-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- To thicken your lentils, prepare the roux by melting the butter in a small pan over medium heat. Whisk in the flour and cook for 2-3 minutes until golden brown.
- Stir in the roux to the lentils and cook for a further 5 minutes to thicken the sauce. If too thick, add some beef broth or water, to your liking.
- Serve with Späetzle and Seitenwurst, or as preferred.
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