Real Recipes From Real Home Cooks ®

german lentil soup

(3 ratings)
Recipe by
J. White Harris
Gallatin, TN

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.

(3 ratings)
yield 8 serving(s)
prep time 2 Hr
cook time 3 Hr
method Stove Top

Ingredients For german lentil soup

  • 16 oz
    dry lentils
  • 1 qt
  • 2 Tbsp
    olive oil
  • 1 md
    onion, chopped
  • 2 Tbsp
    minced garlic
  • 2 Tbsp
    ribs celery, chopped
  • 2 qt
    chicken or beef stock
  • 1 md
    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

How To Make german lentil soup

  • 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.