Oma's Red Lentil Soup Recipe (x2)

➤ by Gerhild Fulson

A hearty red lentil soup recipe, aka Rote Linsensuppe, is so easy to make. In fact, I giving two recipes that both cook in 30 minutes.

Once cooked, the red lentils take on a reddish-golden color and taste similar to yellow split pea soup. It's a staple in winter, but is good all year round. 

You can use many types of meat such as smoked meat, kielbasa, sausage, ham, or even any kind of wieners you may have. Wunderbar!

A bit of this and a bit of that ...

• Like a bit of spice? I love adding Montreal Steak Spice to my soups, and that's what I added here. Don't like it too spicy? Then just omit this and season will with salt and pepper.
• Can't buy Vegeta Food Seasoning? Then season with extra salt and pepper. Perhaps some paprika would be nice. Or, use a seasoning salt that you have on hand.
• How to make this within 30 minutes? Put the kettle on to boil first. Put oil in saucepan and turn on. Meanwhile dice onion. Add onion to saucepan. While that is sautéing, dice the carrots and celery. Add to saucepan and crush garlic on top. Stir. Add boiling water and you're on your way for making this red lentil soup recipe!

Lentils .... red, green, grey ...

The only lentil soup I grew up with was made with grey/green lentils. It's all my Mutti made.

So, it was all I made until just a few years ago. That's when I discovered these wonderful red lentils. Not only healthy, these cook up so quickly and are so mild in flavor. Everyone loves these soups!

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Oma says:

Cut the meat into bite-sized pieces. If you want to leave the sausage whole for serving, pierce it several times to let flavors mingle into the soup.

When I normally think of lentil soup, I know I'll be adding vinegar to my bowl of soup. Just not with this soup. Red lentils are very delicate in flavor and the vinegar would overpower it.

Vinegar goes with green or brown lentil soup, not the red (at least in my opinion!)

Then why use red? They cook so much quicker!

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How to make soup ... my way ... your way

Basically, I looked what was in my crisper and cleaned it out with this soup. If I only would have had 1 carrot and the bottom of the celery stalk and perhaps a parsnip or two, that's what I would have used.

If no celery, I would have added some celery seed to the soup, about 1/2 teaspoon.

I think about similar cooking times and most root vegetables are similar. Sautéing all the veggies first heightens the flavor, so that's what I did. If I didn't have time for that, I'd skip that step. 

If needed, I would add a bouillon cube, but this time I didn't need it. The Vegeta Food Seasoning added a really nice taste.

For the meat, I looked into my freezer to see what needed to be used. This time it was some cooked Bavarian White Sausage ... an unusual choice, but, it worked.

They tasted like regular wieners in this soup. If I would have had some cooked beef, or pork, or kielbasa, or ham ... that would have been really nice as well.

That's my thinking process when creating my own soups. Rarely do I get exactly the same flavor twice. And that's OK. This time, I noted what I used so that I could share it with you, my very own red lentil soup recipe.

Be creative. It's fun

Ready to make these lentil soups?

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Or try this red lentil soup recipe?

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