Linsensuppe
Hearty German lentil soup with vegetables, bacon, and herbs for a comforting meal.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 1 cup brown or green lentils, rinsed
- 4 slices bacon, diced
- 1 onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 1 potato, peeled and diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tbsp tomato paste
- 4 cups chicken or vegetable broth
- 1 tbsp vinegar (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Rinse the lentils under cold water and drain. Set aside.
In a large pot, cook the diced bacon over medium heat until crispy. Remove some bacon bits for garnish and leave the fat in the pot.
Add the chopped onion, carrot, and celery to the pot. Sauté for 5 minutes until softened.
Stir in the minced garlic, bay leaf, and thyme. Cook for another minute until fragrant.
Add the tomato paste and stir well. Then, add the lentils, diced potato, and broth. Bring to a boil.
Reduce heat to low, cover, and simmer for 30-40 minutes until lentils and vegetables are tender.
Season with salt, pepper, and vinegar (if using). Remove the bay leaf before serving.
Garnish with crispy bacon bits and fresh parsley. Serve hot with crusty bread.
Chef's Tips
- Lentil Choice: Brown or green lentils hold their shape better than red lentils, making them ideal for this soup.
- Vegetarian Option: Skip the bacon and use olive oil for sautéing. Add smoked paprika for a smoky flavor.
- Thickness: For a thicker soup, blend half of it and mix back in.
- Storage: This soup tastes even better the next day. Store in the fridge for up to 3 days or freeze for longer.
- Herb Variations: Fresh rosemary or marjoram can be used instead of thyme for a different flavor profile.
