Description
Linsensuppe or German Lentil Soup is a soup prepared with lentils, ham bones, speck, potatoes, carrots and different spices.
Ingredients
Scale
- 150 g lentils, soaked in water overnight
- 1 meaty ham bone
- 150 g bacon scraps or speck, diced
- 1 large onion, sliced
- 2 medium carrots, diced
- 2 large potatoes, cubed and divided into two portions
- 1 litre water
- 500 ml chicken stock
- juice from 1/2 lemon
- 1 stalk celery, sliced
- 1⁄2 teaspoon dried thyme
- 2 bay leaves
- salt
- freshly ground black pepper
- oil
Instructions
- In a large pot add a small amount of oil, put in medium heat and once its hot add the bacon and cook until crispy and golden brown.
- Add the onions, celery and carrots then cook until onions caramelize.
- And add the ham bone, one portion of the potato, water, chicken stock, thyme, bay leaves, salt and freshly ground black pepper. Bring to a boil and gently simmer for 2.5 hrs to 3 hours until lentils are tender.
- Remove the ham bone and bay leaves, separate meat from bones and return the meat to the soup together with the remaining potatoes and lentils. Simmer for 20 more minutes or until potatoes and lentils are tender.
- Just before serving add lemon juice and adjust your seasonings, serve while hot.