German Lentil Soup Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Beef stock/Chicken stock2 Quart
 Lentils1 Cup (16 tbs)
 Chopped carrots1⁄2 Cup (8 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Pepper1 Teaspoon
 Orange1 , quartered
 Parsley sprigs3
 Thyme leaves1 Teaspoon
 Bay leaf1
 Bacon1⁄2 Pound
 Flour2 Tablespoon
 Sour cream1⁄2 Cup (8 tbs)
 Dry sherry2 Tablespoon
 Cooked sausages6 , cut into 1/4 inch slices (Gray Bratwurst)

Nutrition Facts

Serving size

Calories 1203 Calories from Fat 729

% Daily Value*

Total Fat 81 g125.3%

Saturated Fat 28.6 g143%

Trans Fat 0 g

Cholesterol 142.4 mg

Sodium 3127.4 mg130.3%

Total Carbohydrates 56 g18.6%

Dietary Fiber 17.1 g68.5%

Sugars 10.1 g

Protein 59 g119%

Vitamin A 63.3% Vitamin C 44.1%

Calcium 13.9% Iron 32.4%

*Based on a 2000 Calorie diet

Directions

Combine broth, lentils, chopped vegetables and pepper in large pot.
Tie orange, parsley, thyme and bay leaves in cheesecloth bag.
Add to saucepan.
Bring to a boil; reduce heat and simmer 45 minutes.
Fry bacon until brown; pour off all fat, except save 2 tablespoonfuls.
Reduce heat; stir in flour and cook, stirring constantly, for 2 minutes.
Add to lentil mixture and continue simmering 15 minutes.
Discard cheesecloth bag.
Can be made ahead to this point.
Combine sour cream and sherry; stir into soup.
Add sausage and heat through.
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