This German lentil soup recipe is absolute comfort food on a chilly day or evening.
This amazing recipe 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 for 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 are 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 stove top cooking time in half.
IN 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.
MORE CLEAN EATING RECIPES:
CLEAN EATING GERMAN LENTIL SOUP RECIPE:
A deliciously simple lentil soup for chilly nights.
- 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
- 1/4 cup balsamic vinegar
- salt to taste after cooking
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)
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
This recipe from the Gracious Pantry archives, originally posted 5/15/10.