Lentil Soup

Makes: 6 servings

Cost per serving (Heidelberg): ~€0,73

Calories per serving: ~216

Ingredients:

• 1 cup lentils, rinsed
• 6 cups water
• 2 slices bacon, diced
• 1 package soup greens (or: 1-2 carrots, 1-2 leeks, 1 stalk celery or chunk celeriac, parsley), all finely chopped
• 1 onion, finely chopped
• 1 tablespoon oil
• 2 tablespoons flour (or other thickener)
• 1 tablespoon vinegar
• 4 Bockwurst, Frankfurter, or other smooth sausages, sliced
• 1 tablespoon ketchup
• salt
• pepper

In a large pot, bring water to a boil.  Add lentils, bacon, and all soup greens except parsley.  Simmer, partially covered, for 30-40 minutes.

Meanwhile (with ~15 minutes remaining on the timer), saute chopped onion in oil in a skillet until soft.  Sprinkle the flour over the onion, lower heat, and stir constantly until the flour turns light brown - without burning it.  Stir in ½ cup hot lentil soup and beat with a wire whisk until well-blended.  Beat in vinegar.

Add the contents of the skillet to the lentil pot and stir.  Cover and simmer 30 minutes or until lentils are soft.  Add sausages, ketchup, parsley, salt, and pepper (to taste).

Serve hot!

Mujadarrah

I found this recipe online one day while searching for something I could make with things I already had on hand.  It's become a huge favorite.  It normally calls for green lentils, but I use brown or red if that's what I have around.

Makes: 4 servings

Cost per serving: ~€0,35 excluding yogurt, ~€0,50 including yogurt

Calories per serving:  ~480 excluding yogurt

Ingredients:

• 6 tablespoons olive oil
• 1 large onion sliced into thin rings
• 1⅓ cup uncooked lentils
• ¾ cup uncooked rice
• salt
• pepper
• cumin
• yogurt 

Put lentils in a large pot with enough lightly salted water to cover them.  Bring to a boil, then reduce heat and simmer 15 minutes.

Meanwhile, heat the oil.  Since this recipe uses a large amount of oil, you may feel tempted to skimp on it, but I highly recommend using the full amount.  When the oil is hot, add the onions and fry until browned - about 10 minutes.  Remove from heat and set aside.

After the lentils have simmered 15 minutes, add rice and enough water to cover well.  Add salt, pepper, and cumin to taste.  I recommend tons of pepper.  Cover and simmer 15-20 minutes or until rice and lentils are tender.

Mix half the onions into the lentils.  Use the rest of the onions as garnish.  Top with plain yogurt, or serve cucumber salad alongside it.

Lentils with Spaetzle

This is a German recipe that doesn't sound special when you read it, but tastes really incredible.

Makes: 6 servings

Cost per serving (Heidelberg): (coming soon)

Ingredients:

• 2 cups brown lentils
• 1/2 onion, chopped finely
• 1/4 cup butter
• 1/4 cup flour
• 1 scant tablespoon beef bouillon
• 1 cup cold water
• salt
• pepper

 Put the lentils in 2 quarts of water and bring to a boil, then simmer until tender (~40 min).  Add the bouillon.  If the lentils get dry at any point, add more water in small increments.  Continue cooking until they have a saucy consistency.

While the lentils are finishing up, saute the onion in the butter until tender, then add flour.  Stir until the mixture begins to brown, then add the cold water.  Stir the mixture until smooth, then add the mixture to the lentils.  Salt and pepper to taste.  I recommend lots of pepper!  Cook five more minutes, then serve over Spaetzle.