1/3 Photos of Linsen Suppe (German Lentil Soup)
3 hrs 30 mins
This is a German-style lentil soup, courtesy of Mrs. Rondinelli. It's pretty easy to make, most of the cook time is simmering on the stovetop. It sure hits the spot on those cold winter nights, although I enjoy this soup any time of the year. You can ask for a ham bone at most meat counters. *Prep time does not include soaking the lentils overnight.
My Private Note
Units: US | Metric
- 1 lb lentils
- 1/4 lb bacon, diced (I sometimes use more!)
- 2 medium onions, sliced (or 1 very large onion)
- 2 medium carrots, diced
- 2 quarts water
- 1 cup celery, sliced
- 2 1/2-3 teaspoons salt (I use Kosher)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 large potato, pared
- 1 ham bone
- 2 tablespoons fresh lemon juice
- 1The night before, wash the lentils and let soak overnight covered in cold water.
- 2Next day, drain the lentils.
- 3In a large dutch oven or soup pot, saute the diced bacon until golden brown.
- 4Add sliced onions and diced carrots and saute until the onions are golden.
- 5Add the lentils, water, sliced celery, salt, pepper, thyme and bay leaves.
- 6With a grater, grate the peeled potato into the lentil mixture.
- 7Add the ham bone.
- 8Simmer, covered, for about 3 hours. The lentils should be tender.
- 9Remove the bay leaves and ham bone. Cut all bits of meat from the ham bone and return the meat to the soup.
- 10To serve at once, add the lemon juice and enjoy!
- 11To serve the next day, refrigerate soup adn then add the lemon juice and reheat.
Browse Our Top Lentil Recipes
You Might Also Like...View All Lentil Recipes
Nutritional Facts for Linsen Suppe (German Lentil Soup)
Serving Size: 1 (3321 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 157.4
- Calories from Fat 51
- Total Fat 5.6 g
- Saturated Fat 1.8 g
- Cholesterol 8.1 mg
- Sodium 739.0 mg
- Total Carbohydrate 20.5 g
- Dietary Fiber 5.6 g
- Sugars 3.0 g
- Protein 6.9 g
The following items or measurements are not included: