Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is one of my all time favorite soups. It is thick and hearty. It is a recipe that I grew up with. You can tinker around with it, but I have always loved that it is so simple. I have guessed at the prep time and cooking time as the soup can simmer for a while after it is done. Can omit wurst and sub vegetable broth for chicken if you want to make it vegetarian.

Ingredients Nutrition


  1. Add first 3 ingredients to a large pot.
  2. Add 3 cups of broth.
  3. Cook over medium heat stirring occasionally until everything is tender.
  4. You may need to add some more broth or water as it is absorbed.
  5. 30 minutes before you want to serve it add the wurst or hot dogs if you wish and let them cook through.
  6. Serve with hearty bread and a salad.


Most Helpful

I love the flavor and will make this soup again, thank you for posting this recipe! I only gave 4 stars due to the fact that I had to work with this recipe and make decisions as to; when do I add the bacon? Do I simmer with a lid on or off? (I cooked lid on) How did you cook the bratwurst? I think bratwurst can be purchased pre-cooked but the kind I buy is raw from my local butcher so I am not sure which kind you meant to use in the recipe. Also I had to add 5 cups of additional liquid and that still made a thick soup. Still and all I liked it very much and do not want to discourage anyone from giving this a try.

ChiefCook&BottleWasher December 12, 2009

First I have to admit that this recipe was going to be a bit out of the box for my family. I remember my dad loving bratwurst but I've never made it & don't really remember eating too much of it when I was young either. Also, the lentils are something I've never cooked before but have always wanted to try. I had a bag of brown lentils on hand in the pantry & this recipe sounded like a good way to test them out. The package of brats only contained 5 sausages so I used a full half pound of bacon (an extra 2 slices) to make up for it. I also have been experimenting with yukon gold potatoes so I used 2 yukons & two regular Idaho spuds. I used the chicken broth & probably about another 2 cups of water. Maybe I was cooking it on too high of a temp, but it didn't affect the quality & we loved that it was still thick & hearty. :) I wasn't sure about how to cook the brats or how to make sure they were cooked properly so I followed the package (covered on the stove with 1/2 cup water for 10 minutes then uncovered for 10 to brown). Then I cut each one into 1/2 inch slices & tossed them around the skillet a few minutes to brown & added them along with the bacon into the soup & served immediately. The comments from DH & DS really surprised me on this recipe. I didn't think they'd be over the moon with it but they both really loved it & DH said that it had incredible flavor just from the lentils & veggies, but then when you take a bite with the brats it takes the soup to a whole new level. Amazing flavor! We really, really enjoyed this & will make it whenever we need comfort food. We had a lot leftover that I vacuum packed & froze for another day. :) Thanks for sharing, buzzonesbirdie! Made & enjoyed for Zaar Chef Alphabet tag.

**Tinkerbell** June 22, 2009

I have had this soup many times (with Bratwurst) and it is wonderfully aromatic and hearty. My mother-in-law makes this dish as well. I think it belongs to traditional "Hausefrauen Kost" canon. Yummy.

Chrystabel January 09, 2007

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