German Lentil Soup

J. White Harris


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.


★★★★★ 2 votes

2 Hr
3 Hr
Stove Top


  • 16 oz
    dry lentils
  • 1 qt
  • 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

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.

Printable Recipe Card

About German Lentil Soup

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

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