Delicious German Lentil Soup: A Wholesome One-Pot Delight
 German Lentil Soup Traditional Recipe If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta February 18, 2020 Last updated on April 24, 2025 No Comments Marta February 18, 2020 Last updated on April 24, 2025 No Comments German lentil soup is one of the dishes that I cook regularly, and it’s not only because I love traditional German food! The soup is simple to make, freezes well, and—most importantly—it’s finger-licking! If your agenda is complete, it’s just the perfect dish for you to make. Why I love it so much? It’s healthy and supports weight loss. It’s quick to prepare: active time: 25 minutes. It’s a one-pot meal = less dishwashing! It’s healthy and supports weight loss. It’s quick to prepare: active time: 25 minutes. It’s a one-pot meal = less dishwashing! German Lentil Soup (Linsensuppe) with Bacon and Sausages Look no further than German lentil soup if you're looking for a hearty and wholesome dish to warm you up. This comforting recipe is a staple in many German households, celebrated for its rich flavours and nutritious ingredients. No ratings yet Prep Time 30 minutes Cook Time 20 minutes Course Main Course Cuisine German Servings 4 people INGREDIENTS 1 tbsp vegetable oil sunflower, rapeseed1 medium onion or 100 g3 medium potatoes or 300 g200 g smoked bacon3 medium carrots or 200 g1/4 celery root1/2 parsley root small250 g lentils (7 ounces), brown1,5 l vegetable broth 6 cups3-4 tbsp white wine vinegar1 tbsp white sugar4 Frankfurter sausagessalt & pepperchopped parsley optional 1 tbsp vegetable oil sunflower, rapeseed 1 medium onion or 100 g 3 medium potatoes or 300 g 200 g smoked bacon 3 medium carrots or 200 g 1/4 celery root 1/2 parsley root small 250 g lentils (7 ounces), brown 1,5 l vegetable broth 6 cups 3-4 tbsp white wine vinegar 1 tbsp white sugar 4 Frankfurter sausages salt & pepper chopped parsley optional INSTRUCTIONS Soak the Lentils If using dry lentils, remember to soak them in cold water overnight to reduce cooking time. Ensure you have enough water, as the lentils will absorb some of it. If using dry lentils, remember to soak them in cold water overnight to reduce cooking time. Ensure you have enough water, as the lentils will absorb some of it. If using dry lentils, remember to soak them in cold water overnight to reduce cooking time. Ensure you have enough water, as the lentils will absorb some of it. Chop & Cook the Ingredients Peel & chop the onions. Preheat the oil in a large pot on medium heat. Fry the onion cubes with a bit of salt until transluscent. In the meantime chop smoked bacon, add to to pot. Stir. Dice: carrots, celery root, potatoes and parsley root. Cut the Leek into thin slices. Add the vegetables to the pot and stir. Add the lentils. Stir. Add water and cook for 20 minutes (if using soaked lentils or lentils from the can). If you haven't soaked the lentils, follow the instructions on the package. Dry lentils usually take 45 minutes to cook. Remember to add more water to to pot (at least 1l), if you are using this method. In a separate pot, bring water to a boil and remove the heat. Add 1 tsp of salt and the parboiled sausages, which you will be using. Let the sausage rest in hot water for 10 minutes. Cut the sausage into thin slices.After tendering the lentils and vegetables, season the soup with vinegar, sugar, salt, and pepper. Garnish the soup with sausage slices and parsley. Serve warm. Guten Appetit! Peel & chop the onions. Peel & chop the onions. Preheat the oil in a large pot on medium heat. Preheat the oil in a large pot on medium heat. Fry the onion cubes with a bit of salt until transluscent. Fry the onion cubes with a bit of salt until transluscent. In the meantime chop smoked bacon, add to to pot. Stir. In the meantime chop smoked bacon, add to to pot. Stir. Dice: carrots, celery root, potatoes and parsley root. Cut the Leek into thin slices. Add the vegetables to the pot and stir. Dice: carrots, celery root, potatoes and parsley root. Cut the Leek into thin slices. Add the vegetables to the pot and stir. Add the lentils. Stir. Add the lentils. Stir. Add water and cook for 20 minutes (if using soaked lentils or lentils from the can). If you haven't soaked the lentils, follow the instructions on the package. Dry lentils usually take 45 minutes to cook. Remember to add more water to to pot (at least 1l), if you are using this method. Add water and cook for 20 minutes (if using soaked lentils or lentils from the can). If you haven't soaked the lentils, follow the instructions on the package. Dry lentils usually take 45 minutes to cook. Remember to add more water to to pot (at least 1l), if you are using this method. In a separate pot, bring water to a boil and remove the heat. Add 1 tsp of salt and the parboiled sausages, which you will be using. Let the sausage rest in hot water for 10 minutes. Cut the sausage into thin slices. In a separate pot, bring water to a boil and remove the heat. Add 1 tsp of salt and the parboiled sausages, which you will be using. Let the sausage rest in hot water for 10 minutes. Cut the sausage into thin slices. After tendering the lentils and vegetables, season the soup with vinegar, sugar, salt, and pepper. After tendering the lentils and vegetables, season the soup with vinegar, sugar, salt, and pepper. Garnish the soup with sausage slices and parsley. Serve warm. Guten Appetit! Garnish the soup with sausage slices and parsley. Serve warm. Guten Appetit! Is German Lentil Soup with Sausage Healthy? Traditional German lentil soup is exceptionally healthy. Lentils contain proteins and fibre, celery root minerals, vitamins B & E and help with digestion. Leek is anti-inflammatory, helps with digestion and improves kidney function. Carrots contain beta-carotene and parsley root vitamins A, B and C. Parsley leaves taste good and are rich in vitamins C and E, iron, and calcium. The soup doesn’t contain a lot of fat (the amount of bacon and sausage can be adjusted to your health standards;)) Lentil Soup -Main Ingredients German Lentil Soup with bacon and sausage contains delicious ingredients! Lentils – We use dry lentils in Germany to make traditional Lentil Soup. Dry lentils need to be soaked in cold water before cooking. I have chosen brown lentils because they keep their shape after being cooked. If you want to use different kinds of lentils, don’t worry. The soup could turn a little more mushy but will still be appetising. Soup Vegetables – These are standard terms in German cuisine. They are usually 750g of root vegetables, such as carrots, leeks, celery, and parsley root. We use soup vegetables to make delicious broths or as a soup garnish. Vegetable Broth – I am using store-bought vegetable broth. If you have a homemade one, even better! Onion – I am using store-bought vegetable broth. If you have a homemade one, even better! Smoked Bacon – smoked bacon cubes make the soup taste richer. Parboiled Sausages — I use Frankfurters because I live in Frankfurt. If you don’t have access to Frankfurters, you might choose any other fine parboiled sausage, like Wienner, Bockwurst, or Bologna Sausage. How to Season Lentil Soup? In Germany, lentil soup is traditionally seasoned with white wine vinegar, salt, pepper, and sugar. You can also add nutmeg or cumin—but only if you feel the dish is missing something! Lentil soup doesn’t need much seasoning. How to cook German Lentil Soup? This recipe involves a lot of chopping, so if you are ready, turn the music on (or not) and let’s start! I would also like to encourage you to focus on your chopped ingredients. Recently, I have been learning to live in the moment and enjoy touching the food while preparing or cooking it (it’s not as weird as it sounds). Do as you like, and remember – cooking is a blessing. The recipe can be made in a few simple steps: Soak the lentils overnight to reduce the cooking time. Fry onion, bacon and chopped root vegetables in a large pot. Add lentils and cook until all ingredients are tender. Serve with parboiled sausages on the top. Soak the lentils overnight to reduce the cooking time. Fry onion, bacon and chopped root vegetables in a large pot. Add lentils and cook until all ingredients are tender. Serve with parboiled sausages on the top. Frankfurt Sausage has to be cooked separately in a pot of warm, salted water. Since the soup contains potatoes, we don’t eat bread with it. Tools that might come in handy Storage & Reheating You can store lentil soup for up to 3 days in the fridge or 3 months in the refrigerator. Whether you’re seeking a simple weeknight dinner or a dish to impress your guests, lentil soup offers the perfect blend of taste and satisfaction. Join us as we explore the delightful world of this delicious soup, sharing tips and variations that will make it a favourite in your kitchen. Other German One-Pot Dishes Related Recipes Traditional German Split Pea Soup The Split Pea Soup will nourish your body and soul. This thick soup is full of flavour. The fried onion and bacon add roasting aromas. The legumes and vegetables are healthy and filling. Check out this recipe Traditional German Beef Noodle Soup German beef noodle soup is the perfect winter meal. Packed with vegetables, tender noodles, and hearty meat, it offers a comforting yet low-fat option for your dinner table. While the cooking time may extend to a few hours, the preparation can be completed in under 15 minutes. Check out this recipe Traditional German Vegetable Soup Schnüch from Nordern Germany Schüsch is the most delicious German vegetable soup that I have ever eaten. The secret to it are the perfectly cooked vegetables and rich consistancy that will satisfy just anyone. Check out this recipe Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.