German Lentil Soup Recipe
It's difficult to please everyone so I only look at pleasing myself by preparing this extremely delicious European German Lentil Soup often. The European German Lentil Soup has an unique characteristic of addicting you to it on the first bite. A lip-smacking Side Dish, this German Lentil Soup completes your spread. You don't have to be an expert to judge how delicious and flavorful this dish is.
Ingredients
4 slices bacon, diced
2 medium-sized onions, sliced
2 medium-sized carrots, sliced
1 large celery stalk, sliced
1 ham bone with 2 cups meat left on (from cooked whole or half smoked ham)
1 16-ounce package dry lentils
1 bay leaf
8 cups water
1/2 teaspoon pepper
1/2 teaspoon thyme leaves
Salt
2 tablespoons lemon juice
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.
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.
