Best 7 German Lentil Soup With Sausages Recipes

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German Lentil Soup with Sausages: A hearty and flavorful soup perfect for chilly days, featuring lentils, a variety of vegetables, succulent sausages, and a rich broth infused with aromatic spices. This classic German dish, also known as Linseneintopf, combines simple ingredients to create a satisfying and nutritious meal. Whether you prefer a vegetarian version with meatless sausages or a traditional recipe with hearty pork or beef sausages, our collection of lentil soup recipes offers options for every taste and dietary preference. From a quick and easy one-pot version to a more elaborate soup with a flavorful broth and an array of vegetables, these recipes are sure to warm your heart and fill your belly.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER GERMAN LENTILS WITH SAUSAGE



Slow Cooker German Lentils with Sausage image

Lentils, sausage, carrots, and a flavorful broth simmer the day away in this hearty, comforting, slow cooker soup.

Provided by Samantha Skaggs

Categories     Main Course

Time 8h10m

Number Of Ingredients 14

1 pound dried brown lentils (picked over, rinsed & drained)
10 cups chicken stock or broth
1 pound grated carrots (or less, depending on your preference)
2 tablespoons minced garlic
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 bay leaf
2 tablespoon dried parsley (OR 1/2 cup fresh chopped parsley)
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 to 2 cups diced kielbasa sausage (OR ham)
Apple cider vinegar for serving (optional)

Steps:

  • Place lentils in slow cooker. Add chicken stock, carrots, garlic, Worcestershire sauce, hot pepper sauce, parsley, garlic powder, celery salt, pepper and nutmeg. Stir in sausage.
  • Cover and cook on low for 8 to 10 hours or until lentils are tender.
  • Before serving, remove bay leaf and stir in 1 tablespoon of apple cider vinegar, if desired.

Nutrition Facts : Calories 434 kcal, Carbohydrate 52 g, Protein 27 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 889 mg, Fiber 19 g, Sugar 9 g, ServingSize 1 serving

LENTIL AND SAUSAGE SOUP



Lentil and Sausage Soup image

Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.

Provided by ANGCHICK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 3h15m

Yield 10

Number Of Ingredients 18

½ pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 tablespoon salt, or to taste
½ teaspoon black pepper
½ pound ditalini pasta

Steps:

  • Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
  • Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

Nutrition Facts : Calories 353 calories, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g

GERMAN LENTIL SOUP



German Lentil Soup image

This is a really good lentil soup recipe I created based on the favorite German Lentil Soup which has been served for years at Karl Ratzsch's in Milwaukee. Serves a small crowd, tastes great the next day, and freezes well. Garnish with croutons.

Provided by CLAIRELLEN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 8h10m

Yield 8

Number Of Ingredients 15

2 cups dried brown lentils, rinsed and drained
3 cups chicken stock
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup cooked, cubed ham
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
5 drops hot pepper sauce
¼ teaspoon caraway seed
½ teaspoon celery salt
1 tablespoon chopped fresh parsley
½ teaspoon ground black pepper

Steps:

  • Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
  • Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 34.2 g, Cholesterol 9.9 mg, Fat 2.3 g, Fiber 16 g, Protein 16 g, SaturatedFat 0.7 g, Sodium 607.7 mg, Sugar 3.2 g

PRESSURE COOKER LENTIL SOUP WITH SAUSAGE



Pressure Cooker Lentil Soup With Sausage image

An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time is on your side, get the slow cooker version of this recipe here.) You could use any brown or black lentils, but beluga lentils are ideal because they get creamy on the inside while retaining their shape. (Other lentils may fall apart, but the soup will be no less delicious.) Determine your leafy green selection by what the market has to offer, keeping in mind that heartier types will retain more bite. Finish the soup with a hit of red-wine vinegar and a sprinkle of fresh basil for bright, fresh flavor.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weekday, soups and stews, main course

Time 50m

Yield 6 servings

Number Of Ingredients 19

Olive oil
1 large red or yellow onion, chopped
Kosher salt and black pepper
1 pound hot or sweet Italian sausage (pork, chicken or turkey), casing removed
6 garlic cloves, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
3 fresh thyme sprigs or 1 teaspoon dried thyme
2 tablespoons fresh oregano or 1 teaspoon dried oregano
Generous pinch of red-pepper flakes
3/4 cup dry white wine
1 (14-ounce) can whole or chopped tomatoes
8 cups chicken stock
2 cups dried lentils, preferably black beluga
1 bay leaf
5 ounces delicate leafy greens, such as baby spinach or baby kale, or 8 ounces hearty greens, such as chard or collards (stemmed and chopped), fresh or frozen
1 tablespoon red wine vinegar
Chopped fresh basil, for serving
Grated Parmesan, for serving

Steps:

  • Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.
  • Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
  • Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
  • Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 13 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 11 grams, Protein 38 grams, SaturatedFat 5 grams, Sodium 1438 milligrams, Sugar 9 grams

LINSEN SUPPE MIT WURST (GERMAN LENTIL SOUP WITH SAUSAGE)



Linsen Suppe Mit Wurst (German Lentil Soup With Sausage) image

This is a nice German style Lentil soup that I came up with over the years. I love real German food and this is my version of this classic. My wife is from Germany and she loves it.

Provided by WillN

Categories     Lentil

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

16 ounces dried lentils
1 ham hocks or 1 ham bone
2 tablespoons butter
12 cups chicken stock or 12 cups vegetable stock
1 bay leaf
2 teaspoons Worcestershire sauce or 2 teaspoons maggi seasoning
1/2 teaspoon garlic granules
1/4 teaspoon fresh ground nutmeg
1/2 teaspoon celery salt
1/2 teaspoon fresh ground black pepper
1 cup finely chopped yellow onion
2 tablespoons vegetable oil or 2 tablespoons bacon fat
2 tablespoons flour
3 cups sliced knockwurst or 3 cups frankfurters

Steps:

  • In a large stockpot, sauté onions in butter until translucent.
  • Rinse lentils, removing any grit. Place in the stockpot; add stock, bay leaf, Worcestershire sauce, garlic, nutmeg, black pepper and celery salt. Bring to boil over high heat; reduce heat and add ham hock or ham bone.
  • Simmer for 2 hours. Add water as needed, I like it thick and rich so I add very little water.
  • After two hours, in separate saucepan, combine veg oil and flour. Heat over medium heat, stirring constantly until browned, to make a roux.
  • Once the roux is a light chocolate color, Temper the roux with a couple of ladle fulls of the soup fluid (try to leave out lentils). Add roux/soup mixture to soup, it will thicken slightly. Sometimes its nice to use a hand held blender(boat motor as Emeril would call it) and puree some of the soup. I generally give it a few pulses. (Just don't forget to remove the bay leaf!).
  • Simmer for as long as you care to on low heat, the longer the better! Two hours at least for good flavor.
  • When ready to serve; Remove the ham hock or ham bone. If you used a ham hock, you could break up the pieces of the meat and mix with the soup. Usually it has added all the flavor it can to the soup and the meat doesn't really add much in taste. So I don't do this. Add wurst and simmer 5 minutes more to heat through.
  • Serve hot, on top of a bowl of spaetzle.
  • Tastes even better the next day!

Nutrition Facts : Calories 537.4, Fat 15, SaturatedFat 4.7, Cholesterol 24.6, Sodium 737.7, Carbohydrate 67.8, Fiber 23.6, Sugar 10.5, Protein 32.2

LENTIL SAUSAGE SOUP



Lentil Sausage Soup image

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 4 quarts; 8 to 10 servings

Number Of Ingredients 27

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

GERMAN LENTIL SOUP



German Lentil Soup image

Make and share this German Lentil Soup recipe from Food.com.

Provided by HeatherFeather

Categories     Lentil

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup green lentil (aka German lentils)
6 cups cold water
3 bouillon cubes (beef, chicken or vegetable)
1 small onion, diced
2 -3 large potatoes, diced
2 tablespoons butter
1 tablespoon all-purpose flour
1 tablespoon red wine vinegar
salt, to taste
black pepper, to taste
cooked smoked link sausage, sliced (optional)

Steps:

  • Rinse lentils very well with cold water- pick them over and remove any nasty bits or pieces of stone.
  • You can soak them overnight in cold water if you like, then drain before using.
  • In a large stockpot, place drained lentils, 6 cups fresh cold water, bouillon cubes, and just half of the diced onion.
  • Cook for 1 1/2 hours on medium-low heat, covered.
  • Add the potatoes and cook until they are tender- 30-40 minutes approximately.
  • In a small pan, melt the butter and saute the remaining onions until browned.
  • Add the flour to the onions and stir until combined.
  • Add to the soup, stirring constantly to combine.
  • Add the vinegar and season with salt& pepper to taste.
  • Optional:If you would like to add some meat to the soup, simply have pre-cooked sausages (you can even use German frankfurters if desired) sliced into small rounds and drop them into the pot during the last 15 minutes of cooking time.

Tips:

  • Use high-quality smoked sausages for the best flavor.
  • If you don't have any smoked sausages, you can use Italian sausage, kielbasa, or bratwurst instead.
  • To make the soup heartier, add some cooked lentils or barley.
  • For a vegetarian version of the soup, omit the sausages and add more vegetables.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

German lentil soup with sausages is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its smoky sausage, tender lentils, and fresh vegetables, this soup is sure to become a family favorite.

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