Enjoy a classic German Lentil Soup! It brings together the savory taste of bacon, the distinct flavor of leeks, and a mild vinegar accent for a comforting, traditional meal.
Have you ever had Bavarian Lentil Soup served at a German restaurant? It’s basically perfection in a bowl: bacon, lentils, leeks, and angel tears. Okay, there are no angel tears in this recipe, but only because I couldn’t find a good source today.
I love, love, love this German Lentil Soup recipe! It’s amazing, savory, delicious, and you should definitely bake up a loaf of Savory Irish Soda Bread to go with it because it will change your life.
Table of Contents
What is German Lentil Soup?
German Lentil Soup, traditionally known as “Linsensuppe” in Germany. It is a hearty and comforting soup that’s a staple in German cuisine. It typically features lentils as the main ingredient, which are known for their earthy flavor and satisfying texture. The soup often includes a mix of vegetables like onions, leeks, carrots, and sometimes potatoes.
Reasons to Love This Traditional German Soup
- Its warm, soothing nature makes it perfect for cold days.
- Packed with lentils, it’s a great source of protein, fiber, and essential nutrients.
- This German Lentil Soup is versatile and can be easily customized with various ingredients.
Recipe Ingredients
- Sliced Bacon: Adds a smoky, savory depth, enriching the soup with its rich, meaty texture.
- Brown Lentils: Lentils have an earthy, mildly nutty taste and provide a hearty, satisfying texture.
- White Vinegar: Introduces a subtle tanginess, balancing the rich flavors.
See the recipe card for full information on ingredients and quantities.
How to Make German Lentil Soup
Step #1: 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.
Step #2: Add the onions, leeks, celery, and carrots to the pot. Sauté for five minutes, or until golden.
Step #3: 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.
Step #4: 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.
Expert Tip
Consider deglazing the pot with a splash of dry white wine right after sautéing the vegetables and before introducing the broth. This step helps to release the caramelized bits, adding a richer, more complex depth to the soup’s taste.
Frequently Asked Questions
Absolutely! Homemade German Spätzle makes an excellent side dish for German Lentil Soup, complementing its rich flavors perfectly.
Yes, you can easily adapt this recipe for a slow cooker. Simply brown the bacon in a pan, then transfer it along with the other ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Storage Info
Store the German Lentil Soup in an airtight container in the fridge, where it will stay good for up to 5 days. To freeze, place it in airtight containers or heavy-duty freezer bags for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm it on the stove over medium heat until heated through. Avoid boiling to preserve the texture of the vegetables and lentils. You can also reheat individual servings in the microwave, stirring occasionally.
German Lentil Soup Recipe
RECOMMENDED PRODUCTS
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 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
Nutrition
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.
Thank you so much, Emily!! What a lovely comment to read, it truly made my day 🙂
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!
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!
Ack! So good… I just ate two bowls full of this deliciousness and now my belly hurts… ha! This is the second recipe of yours I’ve tried, and both have been perfectly seasoned. I’m looking forward to trying more. Thanks so much.
I’m so glad you liked it, Melissa! This is one of my favorites, too. Totally hits the spot this time of year 🙂
I have a vegetarian spouse. How do I substitute the bacon?
I’d try adding mushrooms instead 🙂