A hearty and comforting German classic, this Linsensuppe combines tender lentils, smoky bacon, and savory sausage with root vegetables in a tangy broth. A perfect one-pot meal for a chilly day, traditionally finished with a splash of vinegar for a bright, balanced flavor.
Prep20 min
Cook55 min
Servings6
Serving size: 1 serving
504cal
28gprotein
54gcarbs
21g
Ingredients
6 slices Bacon (chopped)
1 large Yellow Onion (finely chopped)
2 medium Carrots (peeled and diced)
2 stalks Celery (diced)
4 cloves Garlic (minced)
1.5 cups Brown Lentils (rinsed and picked over)
3 medium Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
Sweet Italian sausage, colorful bell peppers, and onions simmered in a light tomato sauce. This classic street-fair and family-dinner favorite is perfect served on a crusty roll or alongside pasta. A simple, hearty meal that comes together in under an hour.
A classic Jewish deli-style rye bread with a chewy crust, soft crumb, and the unmistakable aroma of caraway seeds. Perfect for sandwiches or toasted with butter. This homemade loaf brings authentic deli flavor right to your kitchen.
About German Lentil Soup, Sausage and Peppers and Rye Bread
Hearty, fiber-rich lentil soup with aromatic smoked sausage and rye bread. A warming, soul-satisfying meal!
This german_american dish is perfect for lunch. With 1372.7900000000002 calories and 62.510000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Dried Thyme
12 oz Bockwurst (sliced into 1/2-inch rounds)
3 tbsp Apple Cider Vinegar (or to taste)
1.5 tsp Salt (to taste)
1 tsp Black Pepper (freshly ground, to taste)
3 tbsp Fresh Parsley (chopped, for garnish)
Instructions
1
Render Bacon
Place a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6-8 minutes.
Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the pot, discarding any excess.
2
Sauté Aromatics
Add the chopped onion, carrots, and celery to the bacon fat in the pot.
Sauté, stirring frequently, until the vegetables have softened and the onion is translucent, about 7-9 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute more.
3
Build and Simmer Soup
Add the rinsed lentils, diced potatoes, beef broth, bay leaf, and dried thyme to the pot. Stir everything to combine.
Increase the heat to high and bring the soup to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 35-40 minutes, or until the lentils and potatoes are tender.
4
Add Sausage and Finish
Stir in the sliced Bockwurst and the reserved crispy bacon.
Continue to simmer, uncovered, for another 5-10 minutes to heat the sausage through and allow the flavors to meld.
Remove the pot from the heat and discard the bay leaf.
5
Season and Serve
Stir in the apple cider vinegar. This is key for the authentic tangy flavor.
Taste the soup first, then season with salt and freshly ground black pepper as needed. The bacon and broth add saltiness, so it's important to taste before adding more.
Ladle the hot soup into bowls, garnish with fresh parsley, and serve immediately with crusty bread.
697cal
29gprotein
25gcarbs
55gfat
Ingredients
2 tbsp Olive Oil (Extra virgin is preferred)
1.5 lb Sweet Italian Sausage (About 6 links)
1 large Red Bell Pepper (Cored, seeded, and sliced into strips)
1 large Green Bell Pepper (Cored, seeded, and sliced into strips)
1 large Yellow Bell Pepper (Cored, seeded, and sliced into strips)
1 large Yellow Onion (Halved and thinly sliced)
4 cloves Garlic (Minced)
15 oz Crushed Tomatoes (One can)
1 tsp Dried Oregano
1 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
0.25 tsp Red Pepper Flakes (Optional, for a little heat)
0.25 cup Fresh Basil (Chopped, for garnish)
Instructions
1
Brown the Sausage
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Add the sausage links and cook for 6-8 minutes, turning occasionally, until browned on all sides. The sausage does not need to be cooked through at this point.
Using tongs, remove the sausages from the pan and set them aside on a plate. Do not drain the fat from the pan.
2
Sauté Peppers and Onions
Add the sliced bell peppers and onion to the same pan with the rendered sausage fat.
Cook, stirring occasionally, for 10-15 minutes until the vegetables are very soft and beginning to caramelize at the edges. This slow cooking develops their sweetness.
3
Add Aromatics and Tomatoes
Add the minced garlic, dried oregano, salt, black pepper, and optional red pepper flakes to the pan.
Stir constantly for about 1 minute until the garlic is fragrant.
Pour in the crushed tomatoes. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan, incorporating them into the sauce.
1.25 cup Water, warm (Around 105-115°F or 40-46°C)
2.25 tsp Active Dry Yeast (One 1/4-ounce packet)
2 tbsp Molasses
1.5 cup Rye Flour
2.5 cup Bread Flour (Plus more for dusting)
2 tbsp Caraway Seeds
1.5 tsp Salt
2 tbsp Vegetable Oil (Plus more for greasing the bowl)
1 tbsp Cornmeal (For dusting the baking sheet)
Instructions
1
Activate the Yeast (5-10 minutes)
In the bowl of a stand mixer or a large mixing bowl, combine the warm water, molasses, and active dry yeast.
Stir gently to dissolve and let the mixture stand for 5-10 minutes. It's ready when it becomes foamy and smells fragrant, indicating the yeast is active.
2
Mix the Dough (5 minutes)
Add the rye flour, bread flour, caraway seeds, salt, and vegetable oil to the yeast mixture.
Using a dough hook on low speed, mix until a shaggy, sticky dough forms. If mixing by hand, use a sturdy wooden spoon or spatula to bring the ingredients together.
3
Knead the Dough (8-10 minutes)
Increase the mixer speed to medium-low and knead for 6-8 minutes. The dough will become smoother and more elastic but will remain tacky.
If kneading by hand, turn the dough onto a lightly floured surface. Knead for 8-10 minutes. Use a bench scraper to help manage the sticky dough, and avoid adding too much extra flour.
4
First Rise (60-90 minutes)
Form the dough into a ball. Lightly oil a clean large bowl and place the dough inside, turning it over to coat the top with oil.
Cover the bowl with plastic wrap or a damp kitchen towel.
Let the dough rise in a warm, draft-free spot for 60 to 90 minutes, or until it has doubled in volume.
5
Shape and Second Rise (45-60 minutes)
Gently deflate the risen dough and turn it out onto a lightly floured surface.
Shape the dough into a round (boule) or oval (bâtard) loaf. Ensure the surface is taut by tucking the edges underneath.
Place the shaped loaf on a baking sheet lined with parchment paper and dusted with cornmeal.
Loosely cover with greased plastic wrap and let it rise for another 45 to 60 minutes, until it's visibly puffy and doesn't spring back immediately when poked.
6
Preheat Oven and Prepare for Baking (15 minutes)
About 20 minutes before baking, arrange a rack in the center of the oven and preheat to 375°F (190°C).
For a crispier crust, place a metal pan on the bottom rack to heat up with the oven.
Just before baking, use a sharp knife or a bread lame to make two or three 1/2-inch deep slashes across the top of the loaf. This allows steam to escape and the bread to expand evenly.
7
Bake the Bread (30-35 minutes)
Carefully pour 1 cup of hot water into the preheated metal pan on the bottom rack to create steam. Immediately place the bread on the center rack.
Bake for 30-35 minutes, until the crust is a deep golden-brown and the loaf sounds hollow when tapped on the bottom.
For a precise check, the internal temperature should register 190-200°F (88-93°C) on an instant-read thermometer.
8
Cool Completely (2 hours)
Transfer the hot loaf from the baking sheet to a wire rack to cool.
Allow the bread to cool completely, for at least 2 hours, before slicing. This is crucial as the internal structure needs to set; slicing while warm can result in a gummy texture.
