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Vegetable soup with lentil potato carrot and onion

German Lentil Soup

German Lental Soup (Linsensuppe)
A luscious, hearty soup.
Recipe type: Soup
Cuisine: German
Serves: 9½ cups
  • 1 1 lb pkg lentils
  • ¼ lb bacon, diced
  • 2 medium onions, sliced
  • 2 medium carrots, diced
  • 2 qt. water
  • 1 cup sliced celery
  • 2½ - 3 tsp salt
  • ½ tsp pepper
  • ½ tsp dried thyme
  • 2 bay leaves
  • 1 large potato, pared
  • 1 ham bone (left from cooked shank)
  • 2 tbsp lemon juice
  1. Night before: Wash lentils and soak overnight in cold water to cover.
  2. Early next day:
  3. Dutch OvenDrain lentils. Then, in Dutch oven, saute diced bacon until golden. Now add sliced onions and diced carrots, and saute until onions are golden.
  4. Next, add lentils, water, sliced celery, salt, pepper, thyme, and bay leaves.
  5. With medium grater, grate pared potato into lentil mixture; add ham bone.
  6. Simmer, covered, 3 hr., when lentils should be nice and tender. Remove bay leaves
  7. Remove ham bone; cut all bits of meat from it and return meat to soup.
  8. To serve at once, add lemon juice. Or refrigerate soup till next day; then add lemon juice, reheat and serve. Makes 9½ cups of luscious, hearty soup.


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