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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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

Directions Step-By-Step

1
Soak the lentils in the water for 2 hours in a large bowl.
2
Put 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.
3
Add 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.
4
Cook 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