Linsen Suppe (German Lentil Soup)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
- 2 leaves
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons fresh lemon juice
- 1 cup celery sliced
- 2 quarts water
- 2 medium carrots diced
- 1 lb lentils
- 1/4 lb bacon diced (i sometimes use more!)
- 2 medium onions sliced (or 1 very large onion)
- 2 1/2-3 teaspoons salt (i use kosher)
- 1 large potato pared
- 1 ham bone
- Carbohydrate 41.7689370342437 g
- Cholesterol 25.8613558777778 mg
- Fat 9.10205416488889 g
- Fiber 17.145102564612 g
- Protein 21.8565208544527 g
- Saturated Fat 2.89695640063611 g
- Serving Size 1 1 1/2 Cup (389g)
- Sodium 362.84665584767 mg
- Sugar 24.6238344696317 g
- Trans Fat 1.04474700998333 g
- Calories 335 calories
{ "@type": "ItemList", "itemListElement": [ "The night before, wash the lentils and let soak overnight covered in cold water. ", "Next day, drain the lentils. ", "In a large dutch oven or soup pot, saute the diced bacon until golden brown. ", "Add sliced onions and diced carrots and saute until the onions are golden. ", "Add the lentils, water, sliced celery, salt, pepper, thyme and bay leaves. ", "With a grater, grate the peeled potato into the lentil mixture. ", "Add the ham bone. ", "Simmer, covered, for about 3 hours. The lentils should be tender. ", "Remove the bay leaves and ham bone. Cut all bits of meat from the ham bone and return the meat to the soup. ", "To serve at once, add the lemon juice and enjoy! ", "To serve the next day, refrigerate soup adn then add the lemon juice and reheat." ] }
