German Lentil Soup Recipe
User Reviews
4.4
German Lentil Soup Recipe
Description
The German Lentil Soup Recipe starts with rendering bacon in a heavy pot, which gives the broth a rich base. A mix of diced onions, leeks, celery, and carrots is sautéed till golden to build flavor depth. Brown lentils and herbs including thyme and bay leaves simmer with chicken broth until tender, with diced yellow potatoes added halfway through cooking, contributing a hearty mouthfeel. A final touch of vinegar and sugar brightens the broth, balancing the smokiness and earthiness from the lentils and vegetables. The soup is seasoned with black pepper, nutmeg, and salt to taste, served warm often alongside bread and butter.
The soup’s texture is thick yet spoonable, with tender lentils and soft potato pieces alongside crisp bacon bits. The cooking method melds flavors gently through simmering, allowing each ingredient’s taste to develop without overpowering traditions. This dish suits those seeking a filling, savory soup that highlights simple, grounding ingredients.
Storing the soup is straightforward: it keeps refrigerated up to 5 days and freezes well for 3 months in airtight containers. To preserve texture on reheating, thaw in the fridge and warm gently on the stove without boiling, preventing vegetables and lentils from becoming mushy. Individual servings also reheat well in a microwave with occasional stirring.
Ingredients
- 4 oz. Bacon roughly chopped, sliced
- 1/2 c. onion diced
- 1/2 c. leek white parts only, diced
- 1/2 c. celery diced
- 1/2 c. carrot unpeeled, diced
- 1 qt. chicken broth
- 1 1/2 c. brown lentils
- 1 tsp. thyme
- 2 bay leaf
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 2 c. potato unpeeled, diced, raw, yellow
- 2 Tbsp. white vinegar
- 1 Tbsp. sugar
- salt to taste
Instructions
- Heat a Dutch oven or another heavy-bottomed pot over medium heat. Cook the bacon until the fat has rendered into the pot and the bacon is crispy.
- Add the onions, leeks, celery, and carrots to the pot. Sauté for five minutes, or until golden.
- Pour in the broth and scrape any brown bits off the bottom of the pot with a wooden spoon. Add the lentils, thyme, bay leaves, pepper, and nutmeg. Cook for 30 minutes on medium, covered.
- Add the potatoes and cook for an additional 15 minutes until the lentils and vegetables are tender. Stir in the vinegar and sugar, then add salt to taste. Serve with warm bread and butter.
Notes
- Store soup in airtight containers refrigerated for up to five days or freeze for up to three months.
- Thaw frozen soup overnight in the refrigerator before reheating gently on the stove to maintain texture.
- Reheat individual servings in the microwave, stirring occasionally to heat evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 814 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 814kcal | 41% |
| Carbohydrates | 88g | 29% |
| Protein | 46g | 92% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 33mg | 11% |
| Sodium | 37825mg | 1576% |
| Potassium | 1612mg | 34% |
| Fiber | 22g | 88% |
| Sugar | 35g | 70% |
| Vitamin A | 3790IU | 76% |
| Vitamin C | 27mg | 30% |
| Calcium | 375mg | 38% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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