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kiki00star on 8.26.2010
I would have cut back the cumin to half a teaspoon, but other than that, we loved it. Even better reheated the next day!
German Lentil Soup
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Description
A great hearty soup that will fill your heart and soul with warmth!
Ingredients
- ½ pounds Lentils, Washed In Cold Water
- ½ pounds Thick Bacon, Cut Into Large Chunks
- 1-½ cup Onion, Diced
- 1 cup Leeks, Diced (White Part Only)
- 1 cup Celery, Diced
- 1-½ cup Yukon Gold Potatoes, Diced
- 1 cup Carrot, Diced
- 6 cups Beef Stock, (2 Cartons)
- ½ teaspoons Thyme, Dried
- 1 whole Bay Leaf
- 1 teaspoon Cumin Powder
- ¼ teaspoons Nutmeg
- 1 teaspoon Salt To Taste
- 1 teaspoon Black Pepper To Taste
- 1 teaspoon Garlic Powder, To Taste
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Parsley, Dried
Preparation
In a large stock pot, add the chopped bacon and cook until done, stirring so it won’t burn on one side. Add chopped onion, leeks, celery, potaotes and carrots; saute in the bacon grease. Cook for 5 minutes to soften them, then add washed lentils and saute for another 5 minutes to let the flavors blend. Add beef stock to the pot; mix well.
Add the seasonings (all except the vinegar and parsley, which will be added at the end before serving). Cook for about an hour until veggies are tender and lentils have absorbed the broth. If there doesn’t appear to be enough liquid, you can add some water (or more beef stock) to increase it and add some more seasonings to suit your taste.
When soup is done, add the parsley and vinegar; mix well. Remove bay leaf before eating. Serve with some nice warm sourdough bread!
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6 Comments
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kiki00star on 2.22.2010
We really liked this soup. The only thing I did differently is used my own seasoned beef stock instead of store bought. I always save the juices leftover from sunday roasts, freeze it in a ziplock bag, and then thaw and use for this recipe. It makes the soup very flavorful!
etsheow on 2.3.2010
This soup was incredible! I followed the directions as posted – only deviation was to add 1 small can of tomato paste and probably about 3/4lbs lentils (more the merrier!). As I was making this soup, I confess that I was very skeptical of it and didn’t know what I was getting into. However, the final addition of the vinegar made this soup just fantastic. Be sure to have some patience and let the lentils get completely cooked. I’d give it 10 stars if I could. A keeper forever!
kiki00star on 12.18.2009
I would have cut back the cumin to half a teaspoon, but other than that, we loved it. Even better reheated the next day!
princessjen on 10.13.2009
I tried this recipe out tonight. The family thought it was okay. It wasn’t really soup though–I’m worried I didn’t add enough liquid. And if/when I make it again, I will definitely add more bacon, a tad more salt, and more seasonings in general. It was a good way to experiment lentils though. Thank you!!
lamb623 on 10.1.2009
I love lentil soup and have been looking for a new recipe, this one looks perfect!! Thank you!!