Der Rhinelander Lentil Soup

1
Linda Hoover

By
@TotallyCaffeinated

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10-12
Prep:
25 Min
Cook:
3 Hr 20 Min
Method:
Stove Top

Ingredients

  • 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(es)
    ground nutmeg
  • 1 dash(es)
    ground white pepper
  • 1 c
    diced potatoes

How to Make Der Rhinelander Lentil Soup

Step-by-Step

  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

Printable Recipe Card

About Der Rhinelander Lentil Soup

Main Ingredient: Vegetable
Regional Style: German
Other Tags: Healthy Heirloom




Show 3 Comments & Reviews

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