German Lentil Soup

German Lentil Soup

82
CLAIRELLEN 0

"This is a really good lentil soup recipe I created based on the favorite German Lentil Soup which has been served for years at Karl Ratzsch's in Milwaukee. Serves a small crowd, tastes great the next day, and freezes well. Garnish with croutons."

Ingredients

8 h 10 m {{adjustedServings}} servings 221 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 608 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
  2. Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

Footnotes

  • Stovetop method
  • Place lentils in a stock pot with chicken stock, bay leaf, ham, and seasonings. Bring to a boil, then simmer over medium heat for 30 minutes. Stir in carrots, celery, and onion, and cook until tender, about 15 minutes. Add additional water if necessary to keep the mixture soupy.
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Reviews

82
  1. 110 Ratings

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I'm rating this a four due to the wonderful flavor, however, I'm giving it a three for the amount of liquid stated. I agree with others that three cups of broth is certainly not enough. I've bee...

I thought it was a little bland so I used kielbasa instead of ham and added a cup of crushed tomatoes and a tablespoon of apple cider vinegar. Now that's a great lentil soup!

The recipe can easily be a 5 star recipe by simply adding a couple more cans of chicken broth. The recipe doesnt call for enough stock as written. I cooked it on the stove and it took about an ...