German Lentil Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Dish

Ingredients

 Bacon Slices4 , diced
 2 medium-sized onions, sliced
 2 medium-sized carrots, sliced
 Stalk celery1 Large, sliced
 1 ham bone with 2 cups meat left on (from cooked whole or half smoked ham)
 1 16-ounce package dry lentils
 Bay Leaf1
 Water8 Cup (16 tbs)
 Pepper1/2 Teaspoon
 Thyme leaves1/2 Teaspoon
 Salt To Taste
 Lemon juice2 Tablespoon

Directions

1. In 5-quart Dutch oven or saucepot over low heat, cook bacon until lightly browned; push to side of Dutch oven. Add onions, carrots, and celery; over medium heat, cook until vegetables are tender. Add ham bone, lentils, bay leaf, water, pepper, thyme, and 1 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until lentils are tender. Discard bay leaf.
2. Remove ham bone to cutting board; cut off meat and discard bone. Cut meat into bite-sized chunks and return to soup. Stir in lemon juice and enough salt to taste.
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