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German Lentil Soup

Country.Chef's picture
Ingredients
  Bacon slices 4 , cut into 1/2 inch pieces
  Onions 2 Medium, chopped
  Carrots 2 , chopped, peeled
  Stalk celery 1 Large, chopped
  Lentils 16 Ounce, rinsed, picked through (1 Package)
  Smoked ham hock 1 Pound
  Water 2 Quart
  Bay leaf 1
  Salt 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
Directions

1. In 5-quart Dutch oven, cook bacon over medium-low heat until lightly browned. Add onions, carrots, and celery; cook over medium heat until vegetables are tender, 15 to 20 minutes. Add lentils, ham hock, water, bay leaf, salt, thyme, and pepper; heat to boiling over high heat. Reduce heat; cover and simmer until lentils are tender, 50 to 60 minutes. Remove and discard bay leaf.
2. Transfer ham hock to cutting board; cut off meat and discard skin and bones. Cut meat into bite-size pieces and return to soup. Heat through; stir in lemon juice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bacon
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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4.1
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3087 Calories from Fat 945

% Daily Value*

Total Fat 105 g161.8%

Saturated Fat 30.2 g151.1%

Trans Fat 0 g

Cholesterol 226.9 mg75.6%

Sodium 2708.4 mg112.9%

Total Carbohydrates 351 g117.2%

Dietary Fiber 151.7 g607%

Sugars 38.4 g

Protein 194 g387.3%

Vitamin A 420.5% Vitamin C 126.1%

Calcium 48.4% Iron 221.2%

*Based on a 2000 Calorie diet

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German Lentil Soup Recipe