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 (affiliate link).
- 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 /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 (affiliate link) or smoked sausages such as Mettwurst (affiliate link) or Krakauer (affiliate link))
German Lentil Soup Recipe Steps:
- Chop the bacon into little cubes, peel the onions and finley 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 the 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 make 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 into 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 (affiliate link) or European Wiener Sausages
- Smoked Sausages such as Mettwurst (affiliate link)
- Polish Sausages such as Krakauer (affiliate link) or Kabanossi
- Bockwurst (affiliate link)
- 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: majoram, 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 the 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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Authentic German Lentil Soup (Linsensuppe)
Equipment
- large pot
Ingredients
- 150 g bacon 5.2 oz
- 2 onions about 150 g/ 5.2 oz
- 2 carrots
- 3 potatoes about 400g/ 14 oz
- 1 leek whole stick
- 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 /broth 60 fl oz/ 8.5 cups
- 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.
- 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 into the pot. Leave the soup to cook for about 30 minutes. (Please check the cooking instructions on your lentils as cooking time might vary according to the type of lentils you are using).
- Add the vegetables to the lentils and cook for a further 10 minutes. 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 liquidy, you can add more broth.
- 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.
- Serve hot with some bread on the side.
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!
I hope your daughter will enjoy this recipe. Let me know
I still have green lentils and will get vegan meatballs to use as well, perfect dinner recipe.
Hi Jeannie, yes this is a great recipe that can easily turned vegetarian.
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!
Hi Mihaela,
it depends on which lentils you use. Best always check the packet instructions of your lentils to avoid dissapointment.
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.
Thanks, Giangi I hope you will enjoy it.
Hi Marita. This German dish differs greatly from the cooking in Indonesia. I love this!
Thanks Daniel, yes the different cultures are fascinating.
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!!!!