Hearty German Lentil Soup: A Classic Recipe for Comfort and Flavor

German lentil soup, or *Linsensuppe*, is a beloved staple in German cuisine, particularly during the colder months. It’s a hearty, flavorful, and incredibly satisfying soup that’s packed with nutrients. This recipe provides a detailed guide on how to make an authentic and delicious German lentil soup from scratch. Get ready to experience a taste of Germany in your own kitchen!

## Why You’ll Love This Recipe

* **Authentic Flavor:** This recipe captures the traditional taste of German lentil soup, using classic ingredients and techniques.
* **Hearty and Filling:** Lentils are a great source of protein and fiber, making this soup a substantial and satisfying meal.
* **Easy to Make:** Despite its complex flavors, this soup is relatively simple to prepare.
* **Budget-Friendly:** Lentils are an inexpensive ingredient, making this soup a great option for budget-conscious cooks.
* **Perfect for Meal Prep:** Lentil soup tastes even better the next day, making it ideal for meal prepping.
* **Customizable:** You can easily adjust the ingredients and seasonings to your liking.

## Ingredients You’ll Need

* **Lentils:** The foundation of this soup. Brown or green lentils are commonly used. Look for lentils that are clean and free of debris.
* **Bacon or Salt Pork:** Adds a smoky, savory flavor to the soup. You can use either bacon or salt pork, depending on your preference. For a vegetarian option, consider using smoked paprika or a vegetarian bacon substitute.
* **Onion:** Provides a base of flavor for the soup. Yellow or white onions work well.
* **Carrots:** Add sweetness and color to the soup.
* **Celery:** Contributes a subtle, earthy flavor.
* **Leeks:** Offer a mild onion-like flavor that complements the other vegetables.
* **Potatoes:** Thicken the soup and add heartiness. Starchy potatoes like Yukon Gold or russet potatoes are good choices.
* **Vegetable or Chicken Broth:** Provides the liquid base for the soup. Use vegetable broth for a vegetarian version.
* **Tomato Paste:** Adds depth of flavor and a hint of acidity.
* **Bay Leaf:** Infuses the soup with a subtle, aromatic flavor. Remember to remove it before serving.
* **Dried Marjoram:** A classic German herb that adds a distinctive flavor. If you can’t find marjoram, you can substitute with thyme.
* **Apple Cider Vinegar or Red Wine Vinegar:** Adds a touch of acidity to balance the flavors.
* **Dijon Mustard:** Contributes a tangy and slightly spicy flavor.
* **Salt and Pepper:** To taste.
* **Optional Garnishes:** Fresh parsley, chopped chives, a dollop of sour cream or crème fraîche, a drizzle of olive oil.
* **Sausage (optional):** German sausage like Bratwurst or Knockwurst adds a very flavorful and traditional element. Add during the last 30 minutes of cooking. Cook seperately, slice and add just before serving.

## Equipment You’ll Need

* **Large Pot or Dutch Oven:** Essential for cooking the soup.
* **Cutting Board:** For chopping vegetables.
* **Knife:** For chopping vegetables.
* **Measuring Cups and Spoons:** For measuring ingredients.
* **Wooden Spoon or Ladle:** For stirring the soup.

## Step-by-Step Instructions

Here’s a detailed breakdown of how to make this delicious German lentil soup:

**1. Prepare the Lentils:**

* Rinse the lentils thoroughly under cold water. This removes any debris and helps prevent them from becoming mushy during cooking.
* Pick through the lentils and discard any stones or damaged lentils.

**2. Cook the Bacon (or Salt Pork):**

* In a large pot or Dutch oven, cook the bacon or salt pork over medium heat until crispy. This will render the fat, which will be used to sauté the vegetables.
* Remove the bacon or salt pork from the pot and set aside. Crumble or chop it into small pieces.
* If you’re using salt pork, you may want to drain off some of the excess fat, leaving about 2-3 tablespoons in the pot.

**3. Sauté the Vegetables:**

* Add the chopped onion, carrots, celery, and leeks to the pot with the bacon fat. Sauté over medium heat until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent them from burning.
* Add the diced potatoes to the pot and cook for another 2-3 minutes.

**4. Add the Remaining Ingredients:**

* Stir in the tomato paste and cook for 1 minute, allowing it to coat the vegetables.
* Add the rinsed lentils, vegetable or chicken broth, bay leaf, and dried marjoram to the pot.
* Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-45 minutes, or until the lentils are tender. The cooking time will depend on the type of lentils you use.

**5. Adjust Seasoning and Add Vinegar/Mustard:**

* Once the lentils are tender, remove the bay leaf.
* Stir in the apple cider vinegar or red wine vinegar and Dijon mustard. These ingredients add a crucial touch of acidity and tanginess to the soup.
* Season with salt and pepper to taste. Be sure to taste the soup and adjust the seasoning as needed. Keep in mind that the bacon or salt pork may already contribute some saltiness.

**6. Thicken the Soup (Optional):**

* If you prefer a thicker soup, you can use an immersion blender to partially blend the soup. Be careful not to over-blend, as you still want some texture.
* Alternatively, you can remove a cup or two of the soup and blend it in a regular blender before returning it to the pot.

**7. Add Bacon/Salt Pork and Sausage (Optional):**

* Stir the crumbled bacon or salt pork back into the soup.
* If using sausage, ensure it is cooked and sliced, then add to the soup just before serving.

**8. Serve and Garnish:**

* Ladle the soup into bowls and garnish with fresh parsley, chopped chives, a dollop of sour cream or crème fraîche, or a drizzle of olive oil, if desired.
* Serve hot and enjoy!

## Tips for the Best German Lentil Soup

* **Don’t Overcook the Lentils:** Overcooked lentils will become mushy and ruin the texture of the soup. Cook them until they are tender but still hold their shape.
* **Use High-Quality Broth:** The quality of your broth will significantly impact the flavor of the soup. If possible, use homemade broth or a good-quality store-bought broth.
* **Don’t Skip the Acid:** The vinegar and mustard are essential for balancing the flavors of the soup and adding a touch of brightness. Don’t skip these ingredients!
* **Adjust the Seasoning:** Taste the soup frequently and adjust the seasoning as needed. Remember that the bacon or salt pork may already contribute some saltiness.
* **Let the Soup Sit:** Like many soups, German lentil soup tastes even better the next day. The flavors will meld together and deepen over time.
* **Use Smoked Meats:** Experiment with different smoked meats like smoked ham hock for an even more intense smoky flavor.
* **Consider Adding Spices:** A pinch of smoked paprika, caraway seeds, or a dash of hot sauce can add depth and complexity.

## Variations and Substitutions

* **Vegetarian Lentil Soup:** Omit the bacon or salt pork and use vegetable broth. You can add smoked paprika to mimic the smoky flavor.
* **Spicy Lentil Soup:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy kick.
* **Different Types of Lentils:** While brown or green lentils are most commonly used, you can also use red lentils or French lentils (du Puy lentils). Red lentils will cook faster and become softer, while French lentils will hold their shape better.
* **Different Vegetables:** Feel free to add other vegetables to the soup, such as turnips, parsnips, or kale.
* **Herbs:** Experiment with different herbs, such as thyme, rosemary, or sage.

## Serving Suggestions

German lentil soup is a hearty and satisfying meal on its own. However, you can also serve it with the following:

* **Crusty Bread:** Perfect for dipping into the soup.
* **Sausage:** As mentioned above, German sausage like Bratwurst or Knockwurst is a classic accompaniment.
* **Salad:** A light salad can provide a refreshing contrast to the richness of the soup.
* **Pretzels:** Soft pretzels are a popular German snack that pairs well with lentil soup.

## Storage Instructions

* **Refrigerator:** Store leftover lentil soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Lentil soup can be frozen for up to 2-3 months. Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. Thaw in the refrigerator overnight before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.

## Nutritional Information (Approximate)

(Note: Nutritional information will vary depending on the specific ingredients used.)

* Calories: 300-400 per serving
* Protein: 20-25 grams per serving
* Fiber: 15-20 grams per serving
* Fat: 10-15 grams per serving
* Carbohydrates: 40-50 grams per serving

## Conclusion

German lentil soup is a comforting and flavorful dish that’s perfect for any time of year. With its hearty ingredients and simple preparation, it’s a recipe that you’ll want to make again and again. So, gather your ingredients, follow these instructions, and enjoy a taste of Germany in your own kitchen!

## Recipe Card

**Hearty German Lentil Soup**

**Prep Time:** 20 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour 5 minutes
**Servings:** 6-8 servings

**Ingredients:**

* 1 cup brown or green lentils, rinsed
* 4 ounces bacon or salt pork, diced
* 1 medium onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 1 leek, white and light green parts, thinly sliced
* 2 medium potatoes, peeled and diced
* 8 cups vegetable or chicken broth
* 2 tablespoons tomato paste
* 1 bay leaf
* 1 teaspoon dried marjoram
* 1 tablespoon apple cider vinegar or red wine vinegar
* 1 teaspoon Dijon mustard
* Salt and pepper to taste
* Optional garnishes: fresh parsley, chopped chives, sour cream or crème fraîche, olive oil, sliced German sausage

**Instructions:**

1. Rinse the lentils thoroughly under cold water and pick through them.
2. In a large pot or Dutch oven, cook the bacon or salt pork over medium heat until crispy. Remove and set aside, crumbling or chopping.
3. Add the onion, carrots, celery, and leeks to the pot and sauté until softened, about 5-7 minutes.
4. Add the diced potatoes and cook for another 2-3 minutes.
5. Stir in the tomato paste and cook for 1 minute.
6. Add the lentils, broth, bay leaf, and marjoram to the pot. Bring to a boil, then reduce heat, cover, and simmer for 30-45 minutes, or until the lentils are tender.
7. Remove the bay leaf. Stir in the vinegar and mustard. Season with salt and pepper to taste.
8. If desired, use an immersion blender to partially blend the soup.
9. Stir the crumbled bacon or salt pork back into the soup.
10. Ladle into bowls and garnish with fresh parsley, chopped chives, sour cream or crème fraîche, or olive oil. Serve hot. Add pre-cooked sliced sausage if desired.

**Notes:**

* For a vegetarian version, omit the bacon or salt pork and use vegetable broth.
* Adjust the seasoning to your liking.
* Leftover soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.

Enjoy your delicious German lentil soup!