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Lentil Soup

This is a wonderfully hearty German Linsensuppe, but a lighter version can be made by omitting the frankfurters, if preferred.

Image of Lentil Soup
Ingredients

225g/8oz/1 cup brown lentils
15ml/1 tbsp sunflower oil
1 onion, finely chopped
1 leek, finely chopped
1 carrot, finely diced
2 celery sticks, chopped
115g/4oz piece of lean bacon
2 bay leaves
1.5 litres/2 ½ pints/6 ¼ cups water
30ml/2 tbsp chopped fresh parsley,
plus extra to garnish
225g/8oz frankfurter, sliced
Salt and freshly ground black pepper

Details

Serves: 6


Method

1. Rinse the lentils thoroughly undercold running water. 2. Heat the oil in a large pan and gently fry the onion for 5 minutes, until soft. Add the leek, carrot, celery, bacon and bay leaves. 3. Add the lentils. Pour in the water, then slowly bring to the boil. Skim the surface then simmer, half-covered, for 45-50 minutes, or until the lentils are soft. 4. Remove the piece of bacon from the soup and cut into small cubes. Trim off any excess fat. 5. Return to the soup with the parsley and sliced frankfurter, and season with salt and pepper. Simmer for 2-3 minutes, remove the bay leaves, and serve garnished with the parsley.

Cook’s Tip:- Unlike most pulses, brown lentils do not need to be soaked before cooking.

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