You are here

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: 
0 Minutes

Rate It

Your rating: None
4.1
Average: 4.1 (19 votes)