This German lentil soup is like a warm hug. A hearty stew - a la Oma - made with lentils, leeks, carrots and potatoes that brings warmth in even the coldest and darkest winter days. The ultimate winter-warmer comfort food.
This basic soup is perfect for meat-eaters and vegetarians alike. For vegetarians and vegans, the bacon and sausages can just be omitted. I have left them in the soup, as my children are almost carnivores!
Nowadays, there are plenty of variations of the classic lentil soup. Many countries have their own version. This is the basic recipe for traditional German lentil soup, just as Oma made it.
About German Lentil Soup Recipe
The traditional German Linsensuppe is a hearty dish made with bacon, potatoes, leeks and carrots. It is more commonly made in winter, than in summer.
What is Lentil Soup in German?
The German name for Lentil soup is "Linsensuppe". "Linsen" is the word for lentils. You pronounce it as an English speaker as "LYNN-ZEN-SUP-E"
Another term to describe dish this is "Linseneintop". "Eintopf" means "One-Pot" and is used to describe heart stews such as German Pea Soup (Erbseneintopf) and the Green Bean Soup (Grüne Bohnen Eintopf).
Regional Lentil Soup Variations
- Frankfurter Linsensuppe is a regional dish from Hessia where the lentil soup is flavoured with vinegar and served with apple sauce and frankfurter sausages.
- Schwäbische Linsensuppe is a speciality from Swabia. Here the lentil soup is served with spätzle, which are small German dumplings.
How to make German Lentil Soup
Ingridents:
- 150 g/ 5.2 oz bacon (can be obmitted for vegetarians)
- 2 onions about 150 g/ 5.2 oz (white or red, it does not matter)
- 2 carrots
- 3 potatoes about 400g/ 14 oz
- 1 leek
- 250 g /8.8 oz brown or green lentils
- 2 ltr vegetable stock (affiliate link) /broth (alternativley you can also use meat broth)
- 1 tsp sugar
- 4 tbsp white wine vinegar (this will add flavour to the soup)
- 3 sausages (Frankfurter sausages or smoked sausages such as Mettwurst or Krakauer)
German Lentil Soup Recipe Steps:
- Chop the bacon into little cubes, peel the onions and finely cube them.
- Chop the leeks into rings, peel the potatoes and carrots and roughly cube them.
- Heat the olive oil in a pot and fry the bacon and onions until the onions are translucent.
- In the meantime rinse the lentils under running water. Then add the lentils with the stock/broth to the pot. Leave the soup to cook for about 30 minutes.
- Add the vegetables and cook for a further 10 minutes. Adding vegetables at the end of the cooking process means that they will retain most of their vitamins.
- Once the vegetables and lentils are cooked, season with salt, pepper and sugar. Add the vinegar spoon by spoon, as the right quantity depends on your preference.
- Turn off the stove, and add in the sausages to warm them up. Leave to warm for about 5 minutes. The soup should no longer be boiling.
- Serve hot with some bread on the side.
Frequently asked questions
Why do you add vinegar to lentil soup?
For me, vinegar definitely belongs in lentil soup. It adds a little freshness to the dish, but also makes it easier to digest the lentils. Lentils without flavouring can often taste a little stale. The soup gets its iconic sweet and sour flavour when you combine the vinegar with a little sugar.
How much vinegar and sugar to add depends on your personal taste.
Help! I added too much vinegar to my soup!
Do not worry. You can neutralise the Sauer taste by adding a little more sugar to the soup. Add the sugar carefully in little quantities until the flavour has balanced itself out again.
Which sausages go best with this soup?
I would always suggest German sausages, but if they are not available then other varieties will work just as well. Here are some suggestions:
- Frankfurter Sausages or European Wiener Sausages
- Smoked Sausages such as Mettwurst
- Polish Sausages such as Krakauer or Kabanossi
- Bockwurst
- Ordinary Hot Dogs (US)
For my UK readers, I will always suggest the Sausage Man for authentic German sausages.
Recipe Variations
For me, it is sufficient to flavour the soup with vinegar but for those who want to add additional flavours, there are endless possibilities.
- add herbs: marjoram (affiliate link), sage (affiliate link) or thyme work well in lentil soup.
- season with carraway seeds, they will also help you digest the soup.
- add a teaspoon or mustard (affiliate link) instead of vinegar to add sharpness to the soup
How to serve
This soup is served as a main course. If possible, offer a crusty roll or a slice of rye bread to soak up the leftover soup from the bowl.
A nice dark lager is a perfect drink to accompany this dish, as it is not too heavy.
Storage Instructions
You can store this soup in an airtight container in the fridge for up to three days. You can warm it up on the stove or microwave. The soup may become thicker every time you warm it up, so you can simply add a little water to achieve the desired consistency.
This soup is perfect for freezing. Simply divide into portions and seal in airtight containers. They are good for up to 6 months.
More German Soup Recipes
- White Asparagus Soup (Spargelsuppe)
- German Potato Soup with Sausages (Kartoffelsuppe)
- Authentic German Goulash Soup (Gulaschsuppe)
- Swede and Carrot Soup (Steckrübeneintopf)
- Spinach and Pea Soup with Mint (Vegan)
- German Green Bean Soup
Did you try this recipe?
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Recipe
Authentic German Lentil Soup (Linsensuppe)
Equipment
- large pot
Ingredients
- 150 g bacon 5.2 oz
- 2 onions about 150 g/ 5.2 oz
- 1 tablespoon olive oil
- 250 g lentils 8.8 oz . green or brown. (Please double check the cooking instructions on the packet as cooking times do vary according to the type of lentils)
- 2 ltr vegetable stock (affiliate link) /broth 60 fl oz/ 8.5 cups
- 1 leek whole stick about 200 gr / 7 oz
- 3 potatoes about 400g/ 14 oz
- 2 carrots sbouz 200 gr / 7 oz
- 1 teaspoon sugar
- 4 tablespoon white wine vinegar
- 3 sausages (Frankfurters or smoked sausages)
To serve
- rye bread or a crusty roll
- sausages
Instructions
- Chop the bacon into little cubes, peel the onions and finely cube them.150 g bacon, 2 onions
- Heat the olive oil in a pot and fry the bacon and onions until the onions are translucent.1 tablespoon olive oil
- In the meantime rinse the lentils under running water. Then add the lentils with the stock/broth into the pot. Leave the soup to cook for about 30 minutes on medium to low heat. (Please check the cooking instructions on your lentils as cooking time might vary according to the type of lentils you are using).250 g lentils, 2 ltr vegetable stock (affiliate link) /broth
- Chop the leeks into rings, peel the potatoes and carrots and roughly cube them.1 leek, 3 potatoes, 2 carrots
- Add the vegetables to the lentils and cook for a further 10 minutes on medium heat. Adding the vegetables at the end of the cooking time will mean that they retain most of their vitamins.
- Once the vegetables and lentils are cooked, season with salt, pepper, and sugar. Add the vinegar spoon by spoon, as the right quantity depends on your preference. If you would like your soup to be more liquid, you can add more broth.1 teaspoon sugar, 4 tablespoon white wine vinegar
- Turn off the stove, and add in the sausages to warm them up. Leave them for about 5 minutes. By this time the soup should no longer be boiling and the sausages warm.3 sausages (Frankfurters or smoked sausages)
- Serve hot with some bread on the side.rye bread or a crusty roll
Nelly says
Recipe is very vague. Ingredient portions are vague (size matters), and oven temp isn’t listed so the soup turned out texturally strange.
Marita Sinden says
HI Nelly, thanks for your comment. I have tried to put the weight of the ingredients down, and now have specified the cooking temperature. Thanks for pointing it out. Best Wishes Marita
Violet says
Great recipe although you didn’t say when to add the bacon and onions. Are they added when the vegetables are added? And is the sausage cooked before adding into the last 10 min of cooking? Thank you!
Marita says
Hi Violet,
it says it in the first two steps of the recipe. You start of by frying them.
you add the sausages after you cook the soup. Leave them in the hot soup for approximately 5 minutes just to warm up. Hope this helps. Marita
Robert Moreton says
My daughter loves lentil soup, a few years ago we could get a canned version but no longer. This seems to be identical so I'll give it a go. Then if she wants it she can cook it herself!
Marita says
I hope your daughter will enjoy this recipe. Let me know
Jeannie says
I still have green lentils and will get vegan meatballs to use as well, perfect dinner recipe.
Marita says
Hi Jeannie, yes this is a great recipe that can easily turned vegetarian.
Mihaela | https://theworldisanoyster.com/ says
Do you soak the lentils before cooking? Just asking because I do, and never tried not to, but I wonder if it's OK not to and save some time. Thanks!
Marita says
Hi Mihaela,
it depends on which lentils you use. Best always check the packet instructions of your lentils to avoid dissapointment.
Giangi Townsend says
Love lentils and frankfurters are my favorite and always get them when available. A great recipe that I will prepare for my family. Thank you.
Marita says
Thanks, Giangi I hope you will enjoy it.
Daniel Ng says
Hi Marita. This German dish differs greatly from the cooking in Indonesia. I love this!
Marita says
Thanks Daniel, yes the different cultures are fascinating.
Jere Cassidy says
I have just started cooking with lentils and reading through this post, this recipe is a must try. I love all the veggies you've added plus the sausage. This just looks like a big bowl of comfort food. PINNING!!!!