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German Lentil Soup

Western.Chefs's picture
  Bacon slices 4 , diced
  Onions 2 Medium, sliced
  Carrots 2 Medium, sliced
  Celery stalk 1 Large, sliced
  Ham bone 1 , with 2 cups meat left on (From Cooked Whole Or Half Smoked Ham)
  Dry lentils 16 Ounce (1 Package)
  Bay leaf 1
  Water 8 Cup (128 tbs)
  Pepper 1⁄2 Teaspoon
  Thyme leaves 1⁄2 Teaspoon
  Salt To Taste
  Lemon juice 2 Tablespoon

1. In 5-quart Dutch oven or saucepot over low heat, cook bacon until lightly browned; push to side of Dutch oven. Add onions, carrots, and celery; over medium heat, cook until vegetables are tender. Add ham bone, lentils, bay leaf, water, pepper, thyme, and 1 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until lentils are tender. Discard bay leaf.
2. Remove ham bone to cutting board; cut off meat and discard bone. Cut meat into bite-sized chunks and return to soup. Stir in lemon juice and enough salt to taste.

Recipe Summary

Difficulty Level: 
Side Dish

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