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    Home » Recipes » Soups

    Traditional German Lentil Soup (Linsensuppe)

    Published: Mar 27, 2023 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    Here’s an addition to your soup-as-main-meal collection!  A delicious serving of this traditional German Lentil Soup (or Linsensuppe) contains a mix of lentils, vegetables, bacon, and slices of German sausage — one bowl will not be enough!

    An overhead shot of a serving of German lentil soup, with buns served with it.

    If you love German soups, you must try my authentic German potato soup (kartoffelsuppe) and sauerkraut soup — you’ll be hard-pressed to choose a favorite between the two. 🙂

    But if you prefer some meat in your soup, then this German lentil soup with sausage is what you need.

    Locally known as ‘linsensuppe,’ it’s the first soup I made when we were living in Frankfurt — mainly because I wanted to add some local sausage (i.e., frankfurters) in a bowl of soup, and a friend suggested this lentil soup.

    Now that we’ve moved back to Stockholm, I still make it regularly, even in warmer months.

    Who says you can’t enjoy a warm, hearty linsensuppe in July?  Absolutely yummy!

    IF YOU WANT MORE CLASSIC GERMAN RECIPES, YOU WILL LIKE THESE POSTS!

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    Ingredients

    All the ingredients you need to make linsensuppe at home.
    • Bacon – chop them in tiny bits, about a third-of-an-inch.
    • Onion – you must chop it finely to make this German lentil soup recipe.
    • Lentils – dried green lentils that have been washed and drained.
    • Carrot and potatoes – rinsed, peeled, and diced.
    • Sausage – Frankfurters sliced into thin rounds are excellent for linsensuppe.
    • Stock – beef or chicken will be great.
    • Vinegar – white wine vinegar.
    • Flour, salt, and pepper – just use your favorite brand.
    A ladle of linsensuppe, ready for transfer to serving bowls.

    Preparation

    Start making linsensuppe by placing a pan over medium-high heat.

    Add the chopped bacon.

    Bacon for light frying, as the base for sauteing the onions for linsensuppe.

    Cook until they turn brown and crunchy on the edges.

    Adjust heat to medium and add the onion — cook until it turns soft.

    Sprinkle the flour.

    Flour sprinkled on onion and bacon, to help in thickening German lentil soup.

    Mix and let the flour cook for a couple of minutes.

    Add the drained lentils.

    Adding the rinsed and drained green lentils into the bacon and onion.

    Mix with the rest of the ingredients.

    Pour the stock, a bit of vinegar, salt, and pepper.

    Stock added to the lentils for boiling and simmering, for linsensuppe.

    Cover with a lid, adjust the heat to medium-high, and bring your linsensuppe to an ‘almost‘ boil.

    Lower the heat, then keep simmering until the lentils soften.

    Add the potatoes, carrots, and Frankfurters.

    Adding potatoes and carrots into a pan of simmering German Lentil Soup.

    Place the lid back and keep simmering until the vegetables are tender — taste and adjust the seasoning during this stage as well.

    Take the pan off the heat and transfer your German lentil soup into bowls for serving!

    An overhead shot of a pot of German lentil soup, with thin sliced of frankfurters floating on top.

    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 once all the ingredients have been added.

    A closer shot of what is included in linsensuppe, with bread in the background.

    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.

    So how about it?  Give this linsensuppe recipe a try one of these evenings!

    OR YOU CAN GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL SOUPS!

    IF YOU WANT MORE EUROPEAN RECIPES, YOU WILL LIKE THESE RECIPES BY COUNTRY!

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    📖 Recipe

    Feature image for German Lentil Soup, showing a serving of the dish.

    Traditional German Lentil Soup (Linsensuppe)

    Here's an addition to your soup-as-main-meal collection!  A delicious serving of this traditional German Lentil Soup (or Linsensuppe) contains a mix of lentils, vegetables, bacon, and slices of German sausage — one bowl will not be enough!
    4.50 from 2 votes
    Print Pin Rate
    Course: Soup
    Cuisine: German
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 4
    Calories: 301kcal
    Author: Neriz

    Equipment

    • Chopping Board
    • Kitchen Knife
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Medium-to-Large Pot

    Ingredients

    • 1/2 cup bacon, chopped
    • 1 medium onion, finely chopped
    • 1 medium carrot, diced
    • 2 medium potatoes, diced
    • 3/4 to 1 cup green lentils, dried
    • 6 to 7 cups stock
    • 2 pieces German sausage, sliced into thin rounds
    • 1 to 1 & 1/2 teaspoons white wine vinegar
    • 3 tablespoons flour
    • salt and pepper, to season

    Instructions

    • Place a medium or a large pot over medium-high heat.
    • Add the bacon and cook until they turn brown and crunchy on the edges.
    • Adjust heat to medium and add the onion — keep cooking until it turns soft.
    • Sprinkle and mix the flour; then, cook for a few minutes.
    • Add the drained lentils and combine them with the rest of the ingredients.
    • Pour the stock, a bit of vinegar, salt, and pepper.
    • Cover with a lid, adjust heat to medium-high, and bring soup to an 'almost' boil.
    • Lower the heat and let your linsensuppe simmer until the lentils soften.
    • Next, add the potatoes, carrots, and German sausage.
    • Place the lid back and keep simmering until the vegetables are tender — taste and adjust the seasoning, as desired.
    • Take the pot off the heat.
    • Transfer your German lentil soup into serving bowls and enjoy!

    Notes

    • Cook’s Tip #1:  Lower the heat if the bacon bits get dark too soon.
    • Cook’s Tip #2:  Do not immediately add all the stock and vinegar.   Start with six cups of stock and a teaspoon of vinegar; then, add more once all the ingredients are in — while adjusting the rest of the seasoning.

    Nutrition

    Calories: 301kcal | Carbohydrates: 53g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 2025mg | Potassium: 889mg | Fiber: 14g | Sugar: 6g | Vitamin A: 3315IU | Vitamin C: 26mg | Calcium: 45mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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    Reader Interactions

    Comments

    1. Margot

      January 27, 2024 at 3:34 pm

      5 stars
      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.

      Reply
      • Brandi-Dawn Abele

        December 29, 2024 at 9:54 pm

        4 stars
        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! .

        Reply
    4.50 from 2 votes

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