Everyday Kitchen

German/Central European · Soups

German Lentil Soup

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · High-protein

German Lentil Soup is a German/Central European dish. Add vinegar after the lentils soften.

Prep
20 min
Cook
45 min
Total
65 min
Servings
6
Difficulty
Easy
Cuisine
German/Central European
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of German Lentil Soup. The photograph includes a sausage; this draft makes vegetarian lentil soup without sausage.
The photograph includes a sausage; this draft makes vegetarian lentil soup without sausage. Representative photograph of German Lentil Soup. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 8 min

  1. Cook 30 ml neutral oil, 200 g onion, chopped, 200 g carrots, diced, 150 g celery, diced, 150 g leek, sliced in its oil 8 minutes.

Soup · About 40 min

  1. Add rinsed 300 g green lentils, 400 g potatoes, cubed, 1600 ml vegetable stock, 2 bay leaves, 1 tsp marjoram; simmer 35–40 minutes until lentils and potatoes are tender.

    Check: Look for this result: lentils and potatoes are tender.

Finish · About 7 min

  1. Remove bay, add 30 ml cider vinegar, 25 g parsley and mash a few potatoes to thicken.

Tips

  • Add vinegar after the lentils soften.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use brown lentils instead of green lentils.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for German Lentil Soup one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making German Lentil Soup?

Add vinegar after the lentils soften.

What can I substitute in German Lentil Soup?

Use brown lentils instead of green lentils.

Can I prepare German Lentil Soup ahead?

Prepare the measured ingredients for German Lentil Soup one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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