German Lentil Soup

J. White Harris

By
@JWhiteH

Lentils are one of the easiest beans to cook. This lentil soup is good on a cold winter evening with lots of bread. A friend gave me the original recipe and I changed it up quite a bit to add in some of the things we like in soups. It is a very nutritious dish.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
2 Hr
Cook:
3 Hr
Method:
Stove Top

Ingredients

16 oz
dry lentils
1 qt
water
2 Tbsp
olive oil
1 medium
onion, chopped
2 Tbsp
minced garlic
2 Tbsp
ribs celery, chopped
2 qt
chicken or beef stock
1 medium
potato, peeled and diced
2
carrots, grated
3 Tbsp
white vinegar
salt & pepper to taste
1/8 tsp
ground cloves
1/2 c
dry sherry
parmesan cheese

Step-By-Step

1Soak the lentils in the water for 2 hours in a large bowl.

2Put the olive oil in a soup pot and heat over medium heat. Add the onion to the pot and cook until soft. Add the garlic and cook another minute.

3Add the lentils and water to the pot along with the celery, sherry, soup stock, potato, carrots, vinegar, and cloves. Season with salt and pepper to taste.

4Cook over low heat for 3 hours, and serve with Parmesan cheese.

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: German
Other Tag: Healthy