Lentil Soup (German Linsen)

Ingredients

• 1 pint well-washed lentils
• 2 pounds shank of beef
• 1/2 tablespoonful salt
• some fine-chopped celery
• some onions
• a soupplate full of fine-cut potatoes

Method

1. 1

   Boil lentils in water for 15 minutes, drain, and rinse.

2. 2

   Return lentils to a kettle with beef and water, add salt, and boil slowly for 1.5 hours.

3. 3

   Add celery, onions, and potatoes, boil until done, and serve with sausages.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 16. The excerpt below is the record exactly as published.

Lentil Soup (German Linsen).— Place 1 pint well- washed lentils in a saucepan over the fire ; cover with cold water ; boil 15 minutes ; then drain them in colander, rinse off with water ; return the lentils in a soup kettle to the fire ; add 2 pounds shank of beef, cover with cold water ; add Yt tablespoonf ul salt, and boil slowly for iVs hour, removing all the scum ; then add some fine-chopped celery, some onions, and a soupplate full of fine-cut potatoes ; boil until done and serve with fried sausages or boiled Frankfurter, or boil the parboiled lentils until done; press them through a colander or coarse sieve ; have some fried sausages cut into slices, put them in the tureen, pour the soup over them, and serve. Pea Sonp with Figs' Feet. — Soak y, pint well- washed dried peas in cold water over night ; place a soup kettle with 2 salted pigs' feet over the fire; cover with cold water; boil 15 minutes; then drain in colander, rinse off with cold water ; return the feet to the soup kettle again, cover with 2 quarts cold water ; add 1 fine-cut onion, 1 carrot, and little soup celery ; drain the peas, add them to the soup ; cover the kettle and boil slowly till the peas and feet are done. Shortly before serving take out the pigs' feet, cut the meat into small pieces, and set it in a warm place with little of the soup ; strain the soup through a coarse sieve, season to taste ; add the fine-cut meat and serve. The soup may be served without being strained, if liked. Split-Pea Sonp. — Place a soup kettle with a shank of beef, weighing ly^ pound, over the fire ; cover with cold water ; add 1 pint of well-washed split peas and y^ tablespoonf ul salt

Cook this with the app: pantry check, scaling, and the assistant.