1/3 Photos of German Lentil Soup
2 hrs 15 mins
Posted by request. Adapted from "Authentic German Homestyle Recipes" by Gini Youngkrantz.
My Private Note
Units: US | Metric
- 1 cup green lentil (aka German lentils)
- 6 cups cold water
- 3 bouillon cubes (beef, chicken or vegetable)
- 1 small onion, diced
- 2 -3 large potatoes, diced
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 tablespoon red wine vinegar
- salt, to taste
- black pepper, to taste
- cooked smoked link sausage, sliced (optional)
- 1Rinse lentils very well with cold water- pick them over and remove any nasty bits or pieces of stone.
- 2You can soak them overnight in cold water if you like, then drain before using.
- 3In a large stockpot, place drained lentils, 6 cups fresh cold water, bouillon cubes, and just half of the diced onion.
- 4Cook for 1 1/2 hours on medium-low heat, covered.
- 5Add the potatoes and cook until they are tender- 30-40 minutes approximately.
- 6In a small pan, melt the butter and saute the remaining onions until browned.
- 7Add the flour to the onions and stir until combined.
- 8Add to the soup, stirring constantly to combine.
- 9Add the vinegar and season with salt& pepper to taste.
- 10Optional:If you would like to add some meat to the soup, simply have pre-cooked sausages (you can even use German frankfurters if desired) sliced into small rounds and drop them into the pot during the last 15 minutes of cooking time.
Browse Our Top Lentil Recipes
Nutritional Facts for German Lentil Soup
Serving Size: 1 (310 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 255.5
- Calories from Fat 40
- Total Fat 4.4 g
- Saturated Fat 2.6 g
- Cholesterol 10.3 mg
- Sodium 356.5 mg
- Total Carbohydrate 43.1 g
- Dietary Fiber 12.7 g
- Sugars 2.4 g
- Protein 11.3 g