Linsensuppe Lentil Soup Recipe

Summary

Preparation Time10 MinCooking Time3 Hr 0 Min
Ready In3 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings6
CourseMethod
Dish

Ingredients

 Ham bone1 (Left From Cooked Shank)
 Lemon juice2 Tablespoon (Fresh, Frozen Or Canned)
 Bacon1⁄4 Pound, diced
 Onions2 Medium, sliced
 Carrots2 Medium, diced
 Salt2 Teaspoon
 Lentils1 Pound (Package)
 Pepper1⁄2 Teaspoon
 Dried thyme1⁄2 Teaspoon
 Bay leaves2
 Water2 Quart
 Celery1 Cup (16 tbs), sliced

Nutrition Facts

Serving size

Calories 363 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.6%

Saturated Fat 1.5 g7.6%

Trans Fat 0 g

Cholesterol 13.8 mg

Sodium 891 mg37.1%

Total Carbohydrates 56 g18.5%

Dietary Fiber 25.4 g101.6%

Sugars 6 g

Protein 25 g50.4%

Vitamin A 71.2% Vitamin C 21.5%

Calcium 8.5% Iron 37.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Wash lentils.
2) Cover them with cold water and soak for a whole night.

MAKING
3) On the following day, drain lentils.
4) Take a Dutch oven and sauté diced bacon in it until golden.
5) Stir in onions and carrots and sauté them until onions are golden.
6) Mix in lentils, water, celery, salt, pepper, thyme, and bay leaves.
7) Mix in ham bone.
8) Cover and simmer the mixture for 3 hrs until lentils become nice and tender.
9) Take off bay leaves.
10) Remove ham bone and debone it.
11) Place the meat back to soup.

FINALIZING
12) Pour in lemon juice and serve at once or refrigerate soup till next day.
13) If refrigerated, add in lemon juice and serve at once after heating the soup again.

SERVING
14. Serve the soup hot.
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