Sunday, April 7, 2013

Lentil Soup {Linsensuppe} for #SundaySupper & upcoming Food & Wine Conference

This week's theme for #SundaySupper is something most everyone can appreciate I am pretty sure about that.  It is #SundaySupper dishes on a budget.  Certainly something that is appreciated in our house, I am ready to find great recipes that are delicious yet will not break the bank.  So I am very much looking forward to all of the 30+ amazing recipes this week.

This week there are two hosts to thank for;  Lane from Supper for a Steal and Pam from Blueberries and Blessings.  Thank you so much for both you awesome ladies for hosting!

Now did you see the second part of the title?  Yes? This is such exciting news to share because this July 19th - 21st, 2013 will mark the first Food and Wine Conference sponsored by #SundaySupper and will be held in Orlando, Florida.  This will be a great opportunity to meet many of the #SundaySupper contributors. It is so exciting!!!

Now on to my contribution to today's #SundaySupper; it is Lentil Soup.  We love lentils and to me they are the perfect food.  If you have visited here before you probably have already seen that we love lentils as  Lentils & Spaetzle {Linsen & Spaetzle} as well as many other lentil dishes make a frequent appearance on our dinner table :)  They are perfect I buy them in bulk and generally always have a few cups in my pantry.  Lentil Soup is another of those traditional German recipe and I would argue that it is probably served on many German tables around the world.  It is either known as Linsensuppe, or Linseneintopf.  You can make it vegan, vegetarian, or - for the carnivore - add sausage, or meatballls to it. The options are pretty much endless...
Linsen Suppe Lentil Soup Vegan Vegetarian

Today's Lentil Soup by itself is vegan, but you can add - if you like - add sausage at the end.

Lentil Soup {Linsensuppe}
  • Splash of Olive Oil
  • 1 onion diced
  • 4 carrots peeled and cut into rustic pieces
  • 4 individual celery stalks cut into pieces
  • 3 cloves of garlic minced
  • 2 tsp Herbs de Provence
  • 1 large can of diced tomatoes
  • 2 C of dried lentils
  • 8 C of water {or more}
  • 2 TB White Balsamic Vinegar, or Red Wine Vinegar
  • Salt & Pepper to taste
  • ***Optional - sausages such as Lil' Bites, Frankfurter etc.
  1. Heat olive oil in a large stock pot, when hot add onions with a pinch of salt and sauté until soft;
  2. Add carrots, celery and Herbs de Provence and sauté until vegetables are bright in color, then
  3. Add garlic and sauté for another minute or so.
  4. Add tomatoes {juice and all} together with the dried lentils. Mix everything up well together and after a minute,
  5. Add 8 cups of water.  Bring to a slow simmer, and cover.  Simmer for at least 1 hour and check the soup every 20 minutes or so.  Stir it up, you may also need to add more water.  Simmer until lentils are cooked to your liking {it takes about 1-1/2 hr}.
  6. Add Salt, Pepper, and White Balsamic Vinegar to taste.  You may also want to add some other salt free seasoning such as Chef's Shake from The Spice Hunter.
  7. If adding sausage, add it at this point and serve when they are heated through.
I like to serve soup with a loaf of crusty bread; no knead bread is a fantastic budget friendly option!
Thumbs up from Alena...

Now check out the rest of the amazing recipes this week.

Starters, Soups, and Salads
Drinks and Desserts
Join the #SundaySupper conversation on Twitter Sunday! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat, or join us by TweatChat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos. Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper.

Sunday Supper MovementWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement


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