You are here

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

Rate It

Your rating: None
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2040 Calories from Fat 165

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 5.2 g26%

Trans Fat 0.1 g

Cholesterol 59.6 mg19.9%

Sodium 1379.8 mg57.5%

Total Carbohydrates 329 g109.8%

Dietary Fiber 150.6 g602.4%

Sugars 34.7 g

Protein 144 g288.7%

Vitamin A 421.4% Vitamin C 129.8%

Calcium 44.1% Iron 207.2%

*Based on a 2000 Calorie diet


German Lentil Soup Recipe