Real Recipes From Real Home Cooks ®

der rhinelander lentil soup

(1 rating)
Recipe by
Linda Hoover
Kennewick, WA

For my 10th birthday my parents took me on a three hour drive to Der Rheinlander restaurant, in Portland, OR, for my birthday. Very big hit. This savory soup was between the fondue and the main dish. It certainly woke up the appetite, I remember wanting more of everything.

(1 rating)
yield 10 -12
prep time 25 Min
cook time 3 Hr 20 Min
method Stove Top

Ingredients For der rhinelander lentil soup

  • 4 Tbsp
    olive oil
  • 5
    slices of bacon, cut in small pieces
  • 1 c
    chopped carrots
  • 1 c
    chopped onion
  • 1 c
    chopped celery
  • 3/4 c
    all-purpose flour
  • 2
    bay leaves
  • 2 tsp
    salt
  • 1 c
    dry lentils
  • 2
    cubes beef bouillon
  • 1 tsp
    dried thyme
  • 1 dash
    ground nutmeg
  • 1 dash
    ground white pepper
  • 1 c
    diced potatoes

How To Make der rhinelander lentil soup

  • 1
    In a large pot over medium high heat, combine the oil, bacon, carrots, onions and celery. Saute for 5 minutes, or until bacon is crisp. Stir in the flour until it's dissolved and mixture is pasty.
  • 2
    Slowly add the water, stirring constantly. Then add the bay leaves, salt, lentils, beef base, thyme, nutmeg, white pepper and potatoes. Stir all together well, bring just to a boil, reduce heat to low and simmer for 3 hours.
  • 3
    Calories: 220 | Total Fat: 11.1g | Cholesterol: 9mg
ADVERTISEMENT
ADVERTISEMENT