Bavarian Lentil Soup Recipe
Smoky bacon, sharp leeks, and a splash of vinegar add bold flavor to this traditional German lentil soup recipe. Serve along with homemade German spaetzle!
Servings: 6
Calories: 227kcal
Ingredients
- 4 oz. sliced bacon roughly chopped
- 1/2 c. diced onion
- 1/2 c. diced leeks white parts only
- 1/2 c. diced celery
- 1/2 c. diced carrots unpeeled
- 1 qt. chicken broth
- 1 1/2 c. brown lentils
- 1 tsp. thyme
- 2 bay leaves
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 2 c. diced raw yellow potatoes unpeeled
- 2 Tbsp. white vinegar
- 1 Tbsp. sugar
- Salt to taste
Instructions
- Heat a dutch oven or other heavy bottomed pot over medium heat. Cook the bacon until the fat has rendered into the pot and the bacon is crispy.
- Add the onions, leeks, celery, and carrots to the pot. Saute five minutes, or until golden.
- Pour in the broth and scrape any of the brown bits on the bottom of the pot with a wooden spoon. Add the lentils, thyme, bay leaves, pepper, and nutmeg. Cook for 30 minutes on medium, covered.
- Add the potatoes and cook an additional 15 until lentils and vegetables are tender. Stir in vinegar and sugar, then add salt to taste. Serve with warm bread and butter.
Nutrition
Serving: 1serving | Calories: 227kcal | Carbohydrates: 28g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 592mg | Fiber: 6g | Sugar: 5g