Linsensuppe, a classic German lentil soup, is a warming, hearty dish that’s a staple in many households, especially during the cooler months. Packed with earthy lentils, smoky bacon, root vegetables, and fragrant spices, this soup is both nourishing and full of flavor. Often served with a slice of crusty bread or a side of sausage, Linsensuppe strikes a perfect balance between rustic simplicity and comforting depth. It’s the kind of dish that fills your kitchen with cozy aromas and your belly with warmth. Let’s dive into this authentic Linsensuppe recipe and bring a taste of Germany to your table on this chilly May morning in 2025!
Ingredients
For the Linsensuppe (Serves 4–6):
- 1 1/2 cups dried brown or green lentils (or 3 cups cooked lentils)
- 4 slices bacon (or 4 ounces smoked pork belly), diced
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 1 medium leek, white and light green parts only, sliced and rinsed
- 1 medium celery root (or 2 celery stalks), peeled and diced
- 2 medium potatoes, peeled and diced into 1/2-inch cubes
- 2 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth for richer flavor)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional, for extra smokiness)
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil (if skipping bacon)
- 1/4 cup fresh parsley, chopped (for garnish)
For Serving:
- Crusty bread or German sausage (like frankfurters or knackwurst)
- German mustard (optional, for sausage)
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Cutting board and sharp knife
- Colander (for rinsing lentils)
- Ladle
- Small skillet (if cooking bacon separately)
Step-by-Step Recipe
Step 1: Prepare the Lentils
Rinse the 1 1/2 cups of dried lentils under cold water in a colander, picking out any small stones or debris. Place the lentils in a bowl, cover with water, and let them soak for 30 minutes (this step is optional but speeds up cooking). Drain the lentils and set aside. If using pre-cooked lentils, skip this step and add them later as noted.
Why Rinse Lentils? Rinsing removes dust and debris, while soaking can reduce cooking time and improve texture.
Step 2: Cook the Bacon
In a large pot or Dutch oven, cook the diced bacon over medium heat for 5–7 minutes, stirring occasionally, until crispy and the fat has rendered. Remove the bacon with a slotted spoon and set aside on a plate lined with paper towels, leaving the bacon fat in the pot. If you’re skipping bacon for a vegetarian version, heat 2 tablespoons of olive oil in the pot instead.
Bacon Boost: The smoky bacon fat adds depth to the soup, but olive oil works well for a lighter, meat-free option.
Step 3: Sauté the Vegetables
In the same pot with the bacon fat (or olive oil), add the chopped onion and minced garlic. Sauté over medium heat for 3–4 minutes, or until the onion is soft and translucent. Add the diced carrots, leek, and celery root (or celery), and cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften. The vegetables should be fragrant but not browned.
Flavor Base: Sautéing the vegetables builds a savory foundation for the soup, enhancing its overall depth.
Step 4: Add Lentils, Potatoes, and Broth
Stir in the soaked and drained lentils, diced potatoes, 6 cups of vegetable broth, bay leaf, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika (if using). Bring the mixture to a boil over medium-high heat, then reduce to a low simmer. Cover partially with a lid and let the soup cook for 30–40 minutes, or until the lentils and potatoes are tender. Stir occasionally to prevent sticking, and add more broth or water if the soup thickens too much. If using pre-cooked lentils, add them after 20 minutes of simmering, as they only need to heat through.
Simmer Slowly: A gentle simmer ensures the lentils cook evenly without turning mushy.
Step 5: Season and Finish the Soup
Once the lentils and potatoes are tender, remove the bay leaf. Stir in 1 tablespoon of apple cider vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste and adjust the seasoning as needed—add more salt if the soup tastes flat, or a bit more vinegar for extra tang. Return the crispy bacon to the pot (if using), and stir to combine. If you prefer a thicker soup, use a potato masher to lightly mash some of the potatoes and lentils against the side of the pot, then stir to blend—this creates a creamier texture without adding cream.
Tangy Touch: The vinegar brightens the flavors, balancing the earthiness of the lentils and the richness of the bacon.
Step 6: Serve the Linsensuppe
Ladle the hot Linsensuppe into bowls, ensuring each serving has a good mix of lentils, vegetables, and broth. Garnish with a sprinkle of chopped fresh parsley for a burst of color and freshness. Serve with crusty bread on the side for dipping, or add a sliced German sausage like frankfurter or knackwurst on top, with a dollop of mustard for dipping. The warmth of the soup paired with the hearty sides makes for a comforting, satisfying meal.
Presentation Tip: Serve in rustic bowls with the bread or sausage on a wooden board nearby for a cozy, German tavern vibe.
Serving Suggestions
Linsensuppe is a complete meal on its own, but the right accompaniments can elevate the experience. Here are a few ideas to round out your dish:
- Sausage: A frankfurter or knackwurst adds a smoky, meaty element—warm it in the soup for the last 5 minutes of cooking.
- Bread: Crusty rye or sourdough bread is perfect for soaking up the flavorful broth.
- Mustard: A spicy German mustard on the side pairs beautifully with the sausage and adds a tangy kick.
- Wine or Beer: A glass of Riesling or a malty German lager complements the soup’s earthy flavors.
Tips for Success
- Lentil Choice: Brown or green lentils hold their shape best in soup—red lentils break down too much for this recipe.
- Vegetarian Option: Skip the bacon and use olive oil and vegetable broth for a plant-based version. Add a pinch of smoked paprika for that smoky flavor.
- Make Ahead: Linsensuppe tastes even better the next day as the flavors meld. Store in the fridge for up to 3 days and reheat gently on the stovetop.
- Freezing Option: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating, adding a splash of broth if it thickens.
A Final Note
Linsensuppe is the epitome of German comfort food—a bowl of warmth that’s as nourishing as it is delicious. The process of simmering lentils with vegetables and spices fills your kitchen with the cozy aroma of bacon, thyme, and earthy broth, while each spoonful delivers a perfect balance of hearty lentils, tender veggies, and savory depth. On this crisp May morning in 2025, there’s nothing better than sitting down to a steaming bowl of Linsensuppe with a slice of crusty bread. Whether you’re exploring German cuisine or simply craving a soul-warming meal, this recipe will become a go-to favorite. So, gather your ingredients, let the soup simmer, and let’s create a bowl of German magic.
