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Linsensuppe (Lentil Soup)

Hearty soups are a major component of German cuisine, and linsensuppe is certainly no exception. A lentil-based dish with plenty of vegetables, this soup has a strong savory element due to plenty of salty bacon and frankfurters. Linsensuppe is often served in small amounts as a starter, but it is also enjoyed as a full meal by itself. This creamy soup pairs perfectly with a heel of crusty bread.

Recipe Servings: 6

Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 1 cup (200 g) brown lentils
  • 1 Tbsp (15 ml) vegetable oil
  • 1 onion,finely chopped
  • 1 leek, finely chopped
  • 1 carrot, finely diced
  • 2 celery ribs, chopped
  • ¼ lb (115 g) bacon
  • 2 bay leaves
  • 6¼ cups (1.5 L) water
  • 2 Tbsp (30 ml) chopped parsley, plus extra to garnish
  • ½ lb (225 g) frankfurter, sliced
  • Salt, to taste
  • Ground black pepper, to taste

Directions

  1. Rinse lentils under cold water.
  2. Pour vegetable oil into a large pot set over medium heat.
  3. Add onion to the hot oil and cook for about 5 minutes or until soft.
  4. Add leek, carrot, celery, bacon, and bay leaves.
  5. Add lentils and water to the pot and bring to a boil.
  6. Skim off excess oil from the surface and simmer, half-covered, for 45–50 minutes until the lentils are tender.
  7. Remove bacon and cut it into small cubes, removing any excess fat.
  8. Return cubed bacon to the pot.
  9. Add parsley and sliced frankfurter.
  10. Season soup with salt and black pepper.
  11. Simmer soup for 3–5 minutes.
  12. Remove bay leaves.
  13. Ladle soup into serving bowls, garnish each serving with parsley, and serve hot.