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