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This German lentil soup recipe is absolute comfort food on a chilly day or evening.
This amazing German dish is one I grew up with. My grandmother always made lentils for me, so I eventually began to associate them with being “comfort food”. I loved them especially because they were always served with a bratwurst or some other German sausage.
When I moved to Germany, I was pleased as punch to find that they still made their lentils the same way. So now, I’m happy to share this fabulous recipe with you!
While the sausages may not be part of a clean eating plan, I promise, you don’t really need them for this tasty dish.
Note: Some folks like to soak their lentils overnight. While doing so is not necessary for digestion, it will cut the cooking time in half. However, I’ve never soaked any beans or legumes I’ve ever cooked. So do whatever comes naturally to you.
What Is Lentil Soup Made Of?
Lentil soup is generally made of lentils, broth, and any flavorings you want to add. Some people will cook lentils with meat to add flavor, but it’s not necessary as you will see in the recipe below.
Lentil Soup Nutrition
Lentils are a very healthy legume. They have tons of fiber, they’re low in fat, and have healthy doses of folate and magnesium.
How Long Should You Soak Lentils For Soup?
You don’t have to soak them at all. While most beans and legumes benefit from soaking, lentils are not one of them. That being said, if you’re in a hurry, soaking lentils will generally cut stovetop cooking time in half.
Is Lentil Soup High In Calories?
No. A plain lentil soup will generally be very low in calories. But it will depend heavily on what you add to your soup. The lentils themselves offer only about 230 calories per cup of cooked lentils. Again, what you add to them can vary caloric intake considerably.
- Ham bone
- Frankfurter sausages
- Worcestershire sauce – I recommend the vegan version to keep the ingredients clean and healthy.
- Celery – Slice celery stalks very thing for the best results.
- Celery salt
- Bay leaf
- Garlic or garlic powder
- Hot pepper sauce
About The Ingredients
Vegetable broth – you can also use water if you prefer. Chicken broth works in a pinch. Just be sure that either broth does not contain sugar.
Brown lentils – green lentils work too. Rinse them well and make sure to remove any small rocks or clumps of dirt.
Onion powder – Onion granules work as well.
Paprika – Make sure this is regular paprika. Not smoked paprika.
Balsamic vinegar – Any brand you prefer without any added sugar or sweetener. Avoid flavored vinegar here.
Salt – to taste after cooking
How To Make German Lentil Soup
Collect, measure, and prep all the ingredients.
Place all ingredients in a large pot, and bring to a boil. Reduce heat slightly to keep a nice soft rolling boil without having it cook over.
Cook until the lentils are completely soft. (This can vary by the age of your lentils. Older lentils will need to cook longer. Times can vary between 30 minutes and 1 hour)
How To Store German Lentil Soup
If you have used vegetable broth, this will last in the fridge for up to 5 days.
If you have used chicken broth, this will last in the fridge for up to 3 days.
Store in an airtight container.
If packaged well, this will last in the fridge for up to 5 months.
Thaw in the fridge or the microwave if frozen.
Reheat in a pot on the stovetop, or in the microwave for 1-2 minutes on high.
For this recipe, you’ll need a soup pot and a ladle. To purchase one of the below items, simply click on the image to be taken to that product on Amazon. (Affiliate links)
More Healthy Soup Recipes
German Lentil Soup Recipe Card
German Lentil Soup
- 10 cups vegetable broth (you can also use water if you prefer)
- 2 cups brown lentils (green lentils work too)
- 1 tbsp. onion powder
- 2 tsp. paprika
- ¼ cup balsamic vinegar
- salt to taste after cooking
- Collect, measure, and prep all the ingredients.
- Place all ingredients in a large pot, and bring to a boil. Reduce heat slightly to keep a nice soft rolling boil without having it cook over.
- Cook until the lentils are completely soft. (This can vary by the age of your lentils. Older lentils will need to cook longer. Times can vary between 30 minutes and 1 hour)
- Serve hot.
This recipe from the Gracious Pantry archives, originally posted 5/15/10.