der rhinelander lentil soup
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.
prep time
25 Min
cook time
3 Hr 20 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 4 tablespoons olive oil
- 5 - slices of bacon, cut in small pieces
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 cup chopped celery
- 3/4 cup all-purpose flour
- 2 - bay leaves
- 2 teaspoons salt
- 1 cup dry lentils
- 2 - cubes beef bouillon
- 1 teaspoon dried thyme
- 1 dash ground nutmeg
- 1 dash ground white pepper
- 1 cup diced potatoes
How To Make der rhinelander lentil soup
-
Step 1In 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.
-
Step 2Slowly 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.
-
Step 3Calories: 220 | Total Fat: 11.1g | Cholesterol: 9mg
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Bean Soups
Category:
Vegetable Soup
Tag:
#Healthy
Tag:
#Heirloom
Keyword:
#savory
Keyword:
#lentils
Keyword:
#hearty
Ingredient:
Vegetable
Culture:
German
Method:
Stove Top
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