Lentil soup with warm smoked eel – a recipe by Hans Haas

An alternative is to make the soup without fish and to chop sausages into it instead.


Ingredients for 4 portions:06_zutaten
150 g puy (green) lentils
200 g onion, diced
1 tbsp oil
40 g ‘pata negra’ ham, finely chopped
Sea salt, cayenne pepper
1 tbsp vinegar
2½ l tomato essence (see basic recipe)
¼ l cream
Lemon juice
2 tbsp fine cubes of white bread
2 tsp maize germ oil (or alternatively rapeseed oil)
120 g smoked eel, filleted and prepared for cooking
4 tbsp finely chopped celeriac and carrots, blanched
1 tsp maize germ oil (or alternatively rapeseed oil)
1 tbsp finely-chopped chives


Tips from Hans Haas:

  • Puy (green) lentils work best for this recipe. They have a fantastic flavour and only have to be soaked for a short time. The smoked eel provides a superb final touch to this soup.
  • Can be kept in the fridge for a few days. Suitable for freezing. It is also possible to reduce the quantities and cook this recipe for two people.

Preparation (c. 35 minutes (+ 1 hour soaking)):

linsensuppe_01Soak the lentils in cold water for an hour and then drain them through a sieve.



linsensuppe_02Sauté the onion in a tablespoon of oil. Add the ham and fry briefly, then add the lentils.



linsensuppe_03Season with salt and cayenne pepper, then add the vinegar. Add the tomato essence and leave to simmer until the lentils are soft. Remove some of the lentils and put to one side.

Add the cream to the soup and bring to the boil again.


linsensuppe_04Season the soup to taste with a squeeze of lemon juice and salt if required, purée the soup in a mixer and pour it through a coarse sieve.


linsensuppe_05To add to the soup, toast cubes of white bread in a teaspoon of oil in a pan to create golden-brown croutons. Drain the oil off through a sieve and place it on kitchen roll to remove excess oil.
Cut the smoked eel into 12 pieces and gently warm in a pan or on a plate in an oven at 50 to 60° C.
Lightly fry the pieces of vegetables in a teaspoon of oil.


linsensuppe_06Divide the pieces of vegetables and lentils that were put to one side between four deep bowls.
Heat the soup once more, whisk it with the hand blender until frothy and pour over the vegetables.
Place the pieces of eel into the soup and sprinkle with the croutons and some chives

Bon appetit!

About Hans Haas

Hans Haas has been awarded a variety of honours and prizes for his culinary skills. He is one of the best chefs in Europe and has successfully run the "birthplace of German nouvelle cuisine" - restaurant Tantris in Munich since 1991.

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