German Lentil Soup Recipe
3 h 30 m
16 ounces Dry Lentils
1/4 pound Bacon, chopped
2 medium Onions, diced
2 medium Carrots, diced
1 large Potato, pared
1 Large Ham Bone
2 quarts Water
1 cup Celery, chopped
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Dried Thyme
2 Bay Leafs
Wash the lentils and soak them in cold water overnight.
Drain the lentils and set aside
Chop bacon, onions, and carrots.
Grate the peeled potato with a grater and set aside.
Heat 1 tablespoon olive oil in a large pot and cook bacon till brown over medium heat.
Add diced onions and carrots to the pot and sauté until the onions are golden brown.
Add the drained lentils and potatoes, water, chopped celery, salt, pepper and bay leaves.
Place the ham bone in the same pot.
Cover the pot with a lid and simmer the soup for about 3 hours.
Take the bay leaves and ham bone out from the pot.
Remove all bits of meat from the ham bone and cut them into bite size chunk.
Return the ham meat back into the soup.
Drizzle with 1 tablespoon lemon juice to serve.
Source: Adapted from