German Lentil Soup Recipe

4.42 from 43 votes

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.

Prep Time10

Cook Time55

Total Time1 5

Course: Soups & Stews

Cuisine: German

Diet: Gluten Free, Dairy Free

Servings:

Calories: 814kcal

Author: Linda

Equipment

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

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.

Nutrition