German Lentil Soup with Sausage (Linsensuppe) is a traditional German soup made with green lentils, vegetables, and Frankfurters. A deliciously filling dish that you can easily serve with some crusty bread or pair it with other classic German dishes — all year round!
This is the old German recipe. My father always cooked. It is delicious and don’t forget to put a little vinegar with a little dash of sugar in it. Best you ever ate. I love it.
– Margot
If you love classic German soup recipes, you must try my authentic German pea soup and sauerkraut soup — I bet you’ll have a hard time choosing a favorite between the two.
But if you prefer a bit of meat in your soup, then this German lentil soup with sausage is what you need.
It’s hearty, earthy, and finished with a touch of vinegar for that extra ‘zing’ that balances everything out.
Locally known as ‘linsensuppe,’ it’s a soup that’s well-loved across the country, and each region has its own version (or twist) of making it. But this one from southern Germany is my favorite — a version I discovered when we were living in Frankfurt.
Now that we’ve moved back to Stockholm, I still make it regularly, even in warmer months.
I know it’s especially popular during the colder months, but who says you can’t enjoy a delicious, warm soup in July? 🙂
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Why this linsensuppe recipe is a keeper!
- Hearty and filling. Made with lentils and sausage, this soup is substantial enough to serve as a complete meal on its own.
- Budget-friendly meal. Lentils are affordable and nourishing, making this a satisfying meal without expensive ingredients.
- Even better the next day. The flavors deepen overnight, making reheated leftovers especially delicious.
Ingredients
(See the recipe card below for measurements.)
- Bacon – chop them into tiny bits, about 1/3 of an inch, and make sure you use extra when you want to use some for garnish.
- Onion – like other traditional German soups, chop the onion finely so it disappears once the soup is ready.
- Lentils – green lentils that have been washed and drained; dry pieces removed.
- Carrot and potatoes – rinsed, peeled, and cubed.
- Stock – beef or chicken will be great.
- Sausage – I generally use Frankfurters and slice them into thin half-rounds.
- Seasoning and thickener – flour, salt, ground black pepper, and white wine vinegar.
How to make linsensuppe
Fry the bacon.
Start by placing a Dutch oven or a large pan over medium-high heat.
Add the chopped bacon.
Cook until they turn brown and crunchy on the edges.
Remove the bacon from the pan and transfer it to a plate lined with kitchen paper to absorb excess oil.
Set aside for now.
Sauté the onion.
Using the same pan and oil, add the finely chopped onion.
Sauté until they soften.
Prepare soup thickener.
Sprinkle the flour and lower the heat to medium.
Cook until it turns brown, stirring constantly to avoid burning the flour — this typically takes at least a couple of minutes.
Cook the lentils.
Add the drained lentils and the crispy bacon from earlier.
(Remember to keep some bacon for garnish later, if that’s what you prefer.)
Mix and saute them for a minute.
Simmer the stock.
Pour the stock and cover with a lid.
Bring the heat back to medium-high and bring to a soft boil.
Adjust the heat to low and simmer until the lentils are tender.
Cook more vegetables.
Add the carrots and potatoes.
Continue simmering until the vegetables are cooked.
Adjust the seasoning.
Add the chopped sausage and a teaspoon of vinegar — let cook for a couple of minutes.
Mix, taste, and adjust seasoning by adding salt, pepper, and vinegar (if needed).
Cover with a lid and remove from the heat.
Transfer your German lentil soup into bowls and garnish with more bacon, if desired — serve!
Helpful tips
- Do not hesitate to lower the heat if the bacon bits get dark too soon.
- Add olive oil if the bacon fat is not enough to saute the onions.
- Start with six cups of stock and just another cup before simmering the vegetables — if you want more liquid.
- Like the stock, do not immediately add all the white wine vinegar. Start with a teaspoon, taste, and adjust accordingly once all the ingredients have been added.
Recipe variation
- Red wine vinegar. An excellent alternative if you don’t have white wine vinegar.
- Stock. I typically use meat stock (beef, chicken, or sometimes a combination of both), but you can also substitute vegetable stock.
- Cooked green lentils. You can also use green lentils that are already cooked instead of dry ones. Make sure you adjust the cooking time accordingly.
- Celery root. I remember seeing them added during autumn when they’re in season. Just chop them the same size as the carrot and potatoes, and add them simultaneously.
Storage
How long does it last in the refrigerator?
Stored in an airtight container, it keeps for 3 to 4 days—and remember, the flavor improves the next day. J
Can I freeze it?
Yes, it freezes up to 3 months, tops.
However, if you can, do not add the sausage yet when you intend to freeze your lentil soup; for best results, add the chopped sausage when reheating it.
FAQs
Can I make German lentil soup without sausage?
Absolutely.
Nowadays, it’s quite common to omit the sausage for a vegetarian version and use vegetable stock instead.
What lentils are best for this soup?
Brown or green lentils are traditionally used because they hold their shape during cooking and give the soup its hearty texture, without pureeing.
What sausage is commonly used for German lentil soup?
Locals often use frankfurters, but some regional variations also add smoked sausage for deeper flavor.
Serving suggestions
If you’re interested in tinkering with German cuisine or already preparing a traditional German meal, linsensuppe pairs well with other classic German recipes. Give these pairings a try!
For a rustic German-style meal, serve the hearty lentils with these thin, savory flatbreads.
Also known as ‘German-style pizza,’ you can choose between classic toppings or fruity, nutty ones!
Add a side of German scalloped potatoes when you’re feeding a crowd or hosting a cozy gathering.
The rich, cheesy texture of the potatoes contrasts beautifully with the soup’s rustic bite.
Serving this soup with German sunken apple cake creates a beautifully balanced meal from savory to sweet.
The tender, lightly sweet apples provide the perfect finish after a filling, tangy bowl of lentils.
So if you’re looking to explore authentic German home cooking, this linsensuppe is a wonderful place to start — hearty, traditional, and full of character.
Once you’ve tried it, be sure to browse more classic dishes in our German recipes collection and build your own country-inspired menu at home!
GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL SOUPS!
📖 Recipe
German Lentil Soup Recipe (Linsensuppe)
Equipment
- Medium-to-Large Pot
Ingredients
- 7 to 8 strips bacon, chopped
- 1 medium onion, finely chopped
- 1 medium carrot, cubed
- 2 medium potatoes, cubed
- 3/4 to 1 cup green lentils, dried
- 6 to 7 cups stock
- 2 pieces German sausage, sliced into thin half-rounds
- 1 to 1 & 1/2 teaspoons white wine vinegar
- 3 tablespoons flour
- salt and pepper, to season
Instructions
- Place a Dutch oven or a large pan over medium-high heat, then add the bacon bits.
- Cook until they turn brown and crunchy on the edges — then transfer them to a plate lined with kitchen paper to remove excess oil. Set aside.
- Using the same pan and oil, add the onion and saute until it softens.
- Sprinkle the flour and lower the heat to medium.
- Cook until it turns brown, stirring constantly to avoid burning the flour — this typically takes at least a couple of minutes.
- Add the drained lentils and the crispy bacon from earlier. (NOTE: Remember to keep some bacon for garnish later, if that’s what you prefer.)
- Sauté them for a minute, then pour the stock and cover with a lid.
- Bring the heat back to medium-high, then bring to a soft boil; adjust the heat to low and simmer until the lentils are tender.
- Add the carrots and potatoes and continue simmering until the vegetables are cooked.
- Add the chopped sausage and a teaspoon of vinegar — let cook for a couple of minutes.
- Mix, taste, and adjust seasoning by adding salt, pepper, and vinegar (if needed).
- Cover with a lid and remove from the heat.
- Transfer your German lentil soup into serving bowls — enjoy!
Notes
- Cook’s Tip: Add olive oil if the oil left from frying the bacon is not enough to saute the onions.
- Refer to the post for more tips and suggestions.
Margot says
This is the old German recipe. My father always cooked. It is delicious and don’t forget to put a little vinegar with a little dash of sugar in it. Best you ever ate. I love it.
Brandi-Dawn Abele says
This is an old family recipe for me too, also from my Dad, and grandma. Usually we eat with spatzle- long ones, not the short , cut up ones. Also, we always make it with ham, not sausage- it’s better, especially a high quality, roasted bone in ham. Usually we throw the ham bone into the broth, to fill it with flavour. Perfect for New Year’s Eve, to bring good luck and prosperity, and use the leftovers from Christmas! .