Classic German Lentil Soup with Smoked Sausage

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Linsensuppe is a beloved German classic that transforms humble brown lentils, root vegetables, and smoky cured sausage into a deeply satisfying, rib-sticking soup. Slow-simmered with marjoram and bay leaves, it's the kind of one-pot meal that warms you from the inside out on a cold Bavarian evening.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 55 gCarbs
• 16 gFiber
• 7 gSugar
• 28 gProtein
• 950 mgSodium
• 1100 mgPotassium
• 90 mgCalcium
• 7 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Soup

• 1 cup (200 g) brown or green lentils, rinsed and picked over
• 6 cups (1.4 L) beef or chicken broth
• 1 large yellow onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small leek, white and light green parts, sliced
• 3 cloves garlic, minced
• 2 medium Yukon Gold potatoes, peeled and diced

For the Aromatics and Meat

• 1 tablespoon olive oil
• 4 oz (115 g) thick-cut bacon, diced
• 6 oz (170 g) German smoked sausage (Mettwurst, Kassler, or Kielbasa), sliced into half-moons
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried thyme

For Finishing

• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh flat-leaf parsley, chopped
• Crusty rye bread, for serving

Directions

1. Rinse the lentils thoroughly under cold running water, drain, and set aside while you prep the vegetables.
2. Heat the olive oil in a large Dutch oven over medium heat. Add the bacon and cook for 3-4 minutes until the fat renders and the pieces turn crisp.
3. Add the onion, carrots, celery, and leek to the pot. Sauté for 6-8 minutes until softened and lightly golden. Stir in the garlic and tomato paste and cook for 1 minute more, until fragrant.
4. Add the lentils, broth, potatoes, bay leaves, marjoram, and thyme. Bring to a boil, then reduce the heat and simmer gently, uncovered, for 35-40 minutes, stirring occasionally, until the lentils are tender but still hold their shape.
5. Stir in the sliced smoked sausage and continue to simmer for 8-10 minutes to heat the sausage through and let its smoky flavor meld into the broth.
6. Remove and discard the bay leaves. Season the soup generously with salt and pepper, then stir in the apple cider vinegar for that traditional bright finish.
7. Ladle the soup into warm bowls, garnish with chopped parsley, and serve immediately alongside thick slices of crusty rye bread or a soft pretzel.

Cook’s Notes

• Avoid salting the lentils during the first 20 minutes of cooking, as salt can prevent them from softening properly.
• For an even heartier, more traditional version, substitute a smoked ham hock for the bacon and sausage and shred the meat into the soup before serving.
• A splash of vinegar at the end is non-negotiable in many German households; it cuts through the richness and brightens the earthy lentils.
• Make it vegetarian by skipping the meat, using vegetable broth, and adding a smoked paprika and a few drops of liquid smoke for depth.
• Leftovers taste even better the next day as the flavors continue to meld; thin with a bit of broth when reheating.

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