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German Lentil Soup Recipe

Nourishing and hearty recipe for traditional German lentil soup that is a meal in itself.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Sarah Pope MGA

Ingredients

  • 4 slices bacon thick, nitrate-free
  • 2 yellow onions small, peeled and chopped
  • 6 carrots medium, peeled and sliced
  • 3 cloves garlic peeled and finely minced
  • 6 potatoes medium, peeled or scrubbed and diced
  • 2 bay leaves
  • 2 tsp cumin
  • 1/8 tsp nutmeg freshly grated if possible
  • 1.5 tsp dried thyme not ground
  • 2 cups lentils green or brown
  • 6 cups beef broth

Instructions

  1. Soak the lentils for 12-24 hours and then drain and rinse. Proceed with recipe. Alternatively, you can use sprouted lentils and skip this step. This blended trio of sprouted green, brown and red lentils is what I use.

    If you do not soak the lentils or use sprouted lentils, use up to 8 cups of broth or broth/water instead of 6 cups.

  2. In a large pot over medium heat, cook the bacon until crispy, flipping as needed to cook evenly. Remove the bacon, place on towel lined plates and then crumble when cooled. Drain all but 2 tablespoons of the extra bacon grease from the pan. Over medium to medium-high heat, saute the onions, carrots, and garlic in the bacon grease for about 5 minutes or until softened.

  3. Stir as needed to prevent burning. Add the potatoes, bay leaves, cumin, nutmeg, thyme, soaked (or sprouted) lentils, crumbled bacon, and broth/water. Bring the soup to a boil, turn the heat to low and cover.

  4. Cook for 45-60 minutes or until the lentils are soft. Add up to 2 cups more water or broth if using unsoaked or sprouted lentils. Add more water as needed if the soup becomes too thick. Salt and pepper to taste and serve.

Recipe Notes

Feel free to use a garlic press instead of mincing the garlic cloves by hand.

Chicken broth or a combination of chicken and beef broth may be used. Alternatively, a combination of filtered water and broth is acceptable in a pinch.