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Linsensuppe Lentil Soup

Food.and.film's picture
Ingredients
  Ham bone 1 (Left From Cooked Shank)
  Lemon juice 2 Tablespoon (Fresh, Frozen Or Canned)
  Bacon 1⁄4 Pound, diced
  Onions 2 Medium, sliced
  Carrots 2 Medium, diced
  Salt 2 Teaspoon
  Lentils 1 Pound (Package)
  Pepper 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Bay leaves 2
  Water 2 Quart
  Celery 1 Cup (16 tbs), sliced
Directions

GETTING READY
1) Wash lentils.
2) Cover them with cold water and soak for a whole night.

MAKING
3) On the following day, drain lentils.
4) Take a Dutch oven and sauté diced bacon in it until golden.
5) Stir in onions and carrots and sauté them until onions are golden.
6) Mix in lentils, water, celery, salt, pepper, thyme, and bay leaves.
7) Mix in ham bone.
8) Cover and simmer the mixture for 3 hrs until lentils become nice and tender.
9) Take off bay leaves.
10) Remove ham bone and debone it.
11) Place the meat back to soup.

FINALIZING
12) Pour in lemon juice and serve at once or refrigerate soup till next day.
13) If refrigerated, add in lemon juice and serve at once after heating the soup again.

SERVING
14. Serve the soup hot.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
190 Minutes
Servings: 
6

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