Beans & LegumesEuropeanHealthyMain DishOne Pot MealsSoups & Stews

Bavarian Lentil Soup

Smoky bacon, sharp leeks, and a splash of vinegar add bold flavor to this traditional German lentil soup recipe.

German lentil stew: Smoky bacon, sharp leeks, and a splash of vinegar add bold flavor to this traditional German lentil soup recipe. Serve along with homemade German spaetzle!

Have you ever had a Bavarian Lentil Soup served at a German Restaurant?

It’s basically perfection in a bowl. Bacon + Lentils + Leeks + Angel Tears.

Okay, there are no angel tears in this recipe, but only because I couldn’t find a good source today.

Please just ignore me, I’m having a weird morning.

I love, love, love this Bavarian Lentil Soup recipe!

Lentil Soup German: Smoky bacon, sharp leeks, and a splash of vinegar add bold flavor to this traditional German lentil soup recipe. Serve along with homemade German spaetzle!

It’s amazing and savory and delicious and you should definitely bake up a loaf of Savory Irish Soda Bread to go with it because it will change your life.

Random change of subject: Have I told you about the amazing and adorable kitchen scale the husband got me for Christmas?

Seriously, you guys, it’s so cute. I snapped a picture of it while I was weighing the bacon for this recipe. Just look:

Bavarian Lentil Soup | thewanderlustkitchen.com

It is so darn handy! Wanna know a weird secret? Before I had this thing, I would weigh food using this method: Weigh myself. Weigh myself holding the food. Subtract the difference. Urgh. I’m a weirdo.

I’m just not great at eyeing a chicken breast and thinking, hmm, yep, that looks to be about a pound and half.

Plus, I just love kitchen gadgets. I wrapped the little top thing with foil so I didn’t get it dirty from the bacon because I’m a bad person and I’d rather waste foil than wash something.

Bavarian Lentil Soup : Smoky bacon, sharp leeks, and a splash of vinegar add bold flavor to this traditional German lentils soup recipe. Serve along with homemade German spaetzle!

So other than the fun of weighing bacon, here’s a few reasons you should make this Bavarian soup:

  1. You get to weigh bacon. Oops, already said that.
  2. Lentils are so cheap they are practically free.
  3. This soup is a nutritional powerhouse!
  4. It’s really, really easy.
  5. You get to use your beautiful enameled cast iron dutch oven.

Bavarian Lentil Soup Smoky bacon, sharp leeks, and a splash of vinegar add bold flavor to this traditional German lentil soup recipe. Serve along with homemade German spaetzle!

Oh! And the bread. Gotta make the bread. Start to finish, you could have delicious lentil soup and Irish soda bread in an hour and fifteen minutes.

Put the bread in first, then make the soup while it’s baking.

Another great option is to serve Homemade German Spaetzle as a side with this German Lentil Soup!  

Dig in, and enjoy these last few weeks of winter!

Here’s the Recipe!

Bavarian Lentil Soup Recipe

Smoky bacon, sharp leeks, and a splash of vinegar add bold flavor to this traditional German lentil soup recipe. Serve along with homemade German spaetzle!
4.4 from 37 votes
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Course: Soups & Stews
Cuisine: German
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 5 mins
Servings: 6
Calories: 227kcal
Author: The Wanderlust Kitchen, adapted from The Rheinlander Restaurant
Print Recipe

Ingredients

  • 4 oz. sliced bacon - roughly chopped
  • 1/2 c. diced onion
  • 1/2 c. diced leeks - white parts only
  • 1/2 c. diced celery
  • 1/2 c. diced carrots - unpeeled
  • 1 qt. chicken broth
  • 1 1/2 c. brown lentils
  • 1 tsp. thyme
  • 2 bay leaves
  • 1/2 tsp. black pepper
  • 1/4 tsp. nutmeg
  • 2 c. diced raw yellow potatoes - unpeeled
  • 2 Tbsp. white vinegar
  • 1 Tbsp. sugar
  • Salt to taste

Instructions

  • Heat a dutch oven or other 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. Saute five minutes, or until golden.
  • Pour in the broth and scrape any of the brown bits on 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 an additional 15 until lentils and vegetables are tender. Stir in vinegar and sugar, then add salt to taste. Serve with warm bread and butter.
Nutrition Facts
Bavarian Lentil Soup Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
227
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
4
g
Cholesterol
 
20
mg
7
%
Sodium
 
592
mg
26
%
Carbohydrates
 
28
g
9
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  1. Ps..I have had this both as a stew and a soup, it just gets better, I had it with toasted Irish soda bread!, or batch loaf brown soda, black pudding sanwitches to give it , that Scottish homely touch..delicious!

  2. Absolutely gorgeous..for winter..add a drop of Guinness to it, or white wine….leave it overnight ..everything tastes great..your right stone ground soda- bread with real Irish butter..add loads of extra bacon to the soup…great on a budget, earthy, and hearthy and welcome!

  3. Flavors wonderful, but this was not “soup”, more like consistency of outmeal. Maybe only one cup of lentils? Or maybe I screwed up?

  4. This soups really is amazing! I love it and now it’s my go to dish to bring to friends when they’re moving or recovering. Thank you!

  5. Yum! I’ve made this and thought it was so good I made it again the next week when I went to visit my partner. He absolutely loved it and requested I keep the recipe forever. The only modification we made was not adding the bacon to the soup, we saved it and sprinkled it on top of the bowl to keep it crisp. Thank you so much for the wonderful recipe.

  6. Almost perfect. The sugar was a weird after taste, even with vinegar during service. I countered it by adding hot sauce, but next time will not add sugar.

  7. I don’t remember when I discovered this recipe, but it has become a part of my regular rotation. I’ve made it so many times that I felt like I should thank the person for putting it online. Thank you! It’s the BEST. I occasionally make variations on it and right now I am making it for the first time in a pressure cooker.

  8. This was delicious! I didn’t add the salt or sugar (sorry!) and still loved it. I cooked it in my Instant Pot for 15 minutes and then did natural release for 10 minutes. Yum!

  9. I’m making this one for the angel tears. LOL. Lentil soup is my absolute favorite and here in the midwest we get some pretty cold days and yes get snowed in. I’ll be making this before that happens and that bread makes it. Love the recipe!

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