Everyday KitchenSearch all recipes

German/Central European · Soups

German Lentil Soup

VegEasy

Diet: Veg · Vegan · High-protein

German Lentil Soup is a German/Central European dish. Add vinegar after the lentils soften.

Prep
20 min
Cook
45 min
Total
65 min
Servings
6
Difficulty
Easy
Cuisine
German/Central European
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of German Lentil Soup. The photograph includes a sausage; this recipe makes vegetarian lentil soup without sausage.
The photograph includes a sausage; this recipe makes vegetarian lentil soup without sausage. Representative photograph of German Lentil Soup. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 8 min

  1. Cook 30 ml neutral oil, 200 g onion, chopped, 200 g carrots, diced, 150 g celery, diced, 150 g leek, sliced in its oil 8 minutes.

Soup · About 40 min

  1. Add rinsed 300 g green lentils, 400 g potatoes, cubed, 1600 ml vegetable stock, 2 bay leaves, 1 tsp marjoram; simmer 35–40 minutes until lentils and potatoes are tender.

    Check: Look for this result: lentils and potatoes are tender.

Finish · About 7 min

  1. Remove bay, add 30 ml cider vinegar, 25 g parsley and mash a few potatoes to thicken.

Tips

  • Add vinegar after the lentils soften.
  • Judge German Lentil Soup by the texture and doneness signs in its steps. Your pan and heat affect how long German Lentil Soup takes to cook.

Substitutions

  • Use brown lentils instead of green lentils.

Storage

  • Get perishable German Lentil Soup into the fridge within two hours, or within one hour above 32°C / 90°F. Eat German Lentil Soup within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked German Lentil Soup to 74°C / 165°F, stirring or turning it for even heating. When German Lentil Soup is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If German Lentil Soup includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on German Lentil Soup becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for German Lentil Soup one day ahead. For German Lentil Soup, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for German Lentil Soup on the day of serving.

FAQ

What matters most when making German Lentil Soup?

Add vinegar after the lentils soften.

What can I substitute in German Lentil Soup?

Use brown lentils instead of green lentils.

Can I prepare German Lentil Soup ahead?

Prepare the measured ingredients for German Lentil Soup one day ahead. For German Lentil Soup, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for German Lentil Soup on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes