German Lentil Soup Recipe

This hearty lentil soup is a comforting blend of earthy flavors, perfect for a cozy night in or a wholesome meal with friends. The red wine vinegar and optional smoked sausage add a delightful depth, while pairing it with crusty bread or creamy polenta elevates the experience to pure culinary bliss.

I love preparing good meals that are both tasty and good for you, and this German Lentil Soup is no exception. It’s full of protein from the lentils and the finely diced smoked sausage, yet it still has the kind of earthy depth and satisfying textures that make it feel like real comfort food.

Believe it or not, this is a lentil soup that even my daughter, who has a consistent habit of turning up her nose at anything served in a bowl, is happy to eat.

German Lentil Soup Recipe Ingredients

• Lentils: Rich in protein and fiber; offer earthy flavor.
• Carrots: Add sweetness and are high in vitamin A.
• Celery: Provides crunch and is a source of antioxidants.
• Garlic: Enhances flavor with pungent aroma; supports immunity.
• Onion: Adds depth and sweetness; high in vitamin C.
• Chicken or Vegetable Broth: Base of the soup; supplies minerals.
• Red Wine Vinegar: Lends tangy brightness; aids digestion.
• Smoked Sausage (optional): Adds smoky, savory flavor; protein-rich.

German Lentil Soup Recipe Ingredient Quantities

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups dried brown or green lentils, rinsed
• 8 cups chicken or vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)
• 1 smoked sausage (such as kielbasa), sliced (optional)

How to Make this German Lentil Soup Recipe

1. In a large pot, medium heat warms the vegetable oil. Into that oil, add the onion, which you have chopped, along with the carrots, which you have diced, and the celery, which you have also diced. Stir occasionally as these cook to an even softness across all three vegetables. You should be ready to proceed after about 5-7 minutes.

2. Include the minced garlic in the pot and cook for another 1 to 2 minutes until it becomes fragrant.

3. Blend in the lentils that have been rinsed, the chicken or vegetable broth, bay leaves, thyme, and marjoram. Bring to a boil.

4. When the soup reaches a rolling boil, dial down the heat so it’s low and cover the pot. You want the soup to maintain a gentle simmer for about 30-40 minutes, during which it will reduce just slightly and the flavors will combine beautifully. Use this time to check on the lentils and make sure they’re cooking as they should. It’s the tenderness of the lentils that will tell you when the soup is done. If you don’t have tahini, don’t worry. You can still make a beautiful soup rich with the flavors of Morocco.

5. In the case of smoked sausage, during the last 15 minutes of cooking, add the sliced sausage to the pot, and let it heat through.

6. Discard the bay leaves from the soup. You will not want to eat them.

7. Mix in the red wine vinegar. Taste the soup and check if it needs more salt and pepper to make it delicious.

8. If you want, you can mix in the freshly chopped parsley just before serving for a little more burst of brightness.

This parsley-laden dish, full of earthy flavors, is delightful served in its own bowl. But it’s equally delicious spooned over chicken, steak, or white fish. And I love it with a side of creamy polenta.

9. Divide the soup among the bowls, making sure each has a nice distribution of the lentils, vegetables, and sausage, if you’ve included it.

10. Serve this delicious soup warm, accompanied by crusty bread or a side salad for a complete meal. Enjoy your hearty German lentil soup!

German Lentil Soup Recipe Equipment Needed

1. Large pot with lid
2. Wooden spoon or spatula for stirring
3. Knife for chopping
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Ladle for serving
8. Bowls for serving

FAQ

• Q: Can I use green lentils instead of brown lentils?A. Brown or green lentils. You can use either brown or green lentils in this recipe. Both types work well and provide a similar texture and flavor.
• Q: Is it necessary to soak the lentils beforehand?A: This recipe does not require soaking. Rinse the lentils to wash them and then add them to the soup.
• Q: Can I make this soup vegetarian?A: Certainly. Employ vegetable broth in place of chicken broth, and skip the part about the smoked sausage.
• Q: How can I add more flavor to the soup?A: The soup becomes more flavorful in a richer way when you add a smoked sausage. You can get the same effect with a dash of smoked paprika, or by splashing in a little extra vinegar. Yummier!
• Q: How should I store leftovers?A: Let the soup cool down entirely, then put it in a sealed container in the fridge for up to 4 days. You can store it in the freezer for up to 3 months as well.
• Q: Can I use fresh herbs instead of dried?A: Yes, if you are using fresh herbs, use about three times the amount of dried herbs called for in the recipe. Add them towards the end of cooking to retain their flavor.

German Lentil Soup Recipe Substitutions and Variations

You can use either olive oil or canola oil instead.
Substitute with beef broth or water with bouillon cubes.
Thyme, dried: Substitute fresh thyme leaves (use approximately 1 tablespoon) or dried Italian seasonings.
Sausage, smoked, or cured: Use any type of smoked or cured meat like ham, or omit for a vegetarian option.
Red wine vinegar can be replaced with apple cider vinegar or balsamic vinegar.

Pro Tips

1. Enhance Flavor with a Sauté For an even deeper flavor, try sautéing the smoked sausage slices in a separate pan until they’re browned. This caramelization can add extra depth to the soup before adding the sausage in step 5.

2. Layered Seasoning Season the vegetables with a pinch of salt when they first go into the pot. This helps draw out their natural flavors and can ensure the soup has layers of seasoning.

3. Richness from Spices Consider adding a pinch of smoked paprika or cumin along with the thyme and marjoram for a warm, smoky undertone that complements the sausage.

4. Texture Enhancement If you prefer a thicker soup, remove a cup of the soup after the lentils have cooked, blend it, and stir it back into the pot. This will give the soup a creamy texture without using any cream.

5. Acid Adjustment After adding the red wine vinegar, let the soup simmer for a couple more minutes to mellow the acid. This ensures the vinegar enhances the flavors without overpowering them. Adjust acidity at the very end by adding more vinegar or a squeeze of lemon juice to taste.