Search thousands of recipes reviewed by home cooks like you.

Rhinelander Lentil Soup

Rhinelander Lentil Soup

  • Prep

    25 m
  • Cook

    3 h 20 m
  • Ready In

    3 h 45 m
KREDER

KREDER

This is a wonderfully hearty lentil soup. The lentils are simmered in a beef base with a variety of vegetables, potatoes and bacon.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 11 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 669 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. In a large pot over medium high heat, combine the oil, bacon, carrots, onions and celery. Saute for 5 minutes, or until bacon is crisp. Stir in the flour until it's dissolved and mixture is pasty.
  2. Slowly add the water, stirring constantly. Then add the bay leaves, salt, lentils, beef base, thyme, nutmeg, white pepper and potatoes. Stir all together well, bring just to a boil, reduce heat to low and simmer for 3 hours.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Cyndy C.
59

Cyndy C.

8/9/2007

I would have given this 5 stars, but went with 4 because it needed to be tweaked. Add extra carrots, lentils and potatoes, reduce flour to 1/2 c. and liquid to 3 Qts. and omit the olive oil and bouillion and you'll end up with a much heartier and healthier soup! Be sure to cook on low, low heat and stir often. I also used chicken broth for 2 qts. of the liquid and salted to taste after cooking because I wasn't sure how salty my bacon was. I'm not a big fan of thyme and 1/2 tsp was enough for me. I also used a teaspoon each of powdered onion and garlic, no fresh. Guess that was alot of tweaking....

DAC097
47

DAC097

11/10/2002

I doubled the amount of lentils and tripled the amount of potatoes and there was still plenty of broth to handle the increase. This soup is very tasty, but at almost 13grams of fat per serving (that is 50% fat!), I would hardly call it "healthy" despite the healthy lentil and vegetable ingredients. For this reason, I decreased the bacon to 4 slices and added only 1 teaspoon of olive oil, instead of the 4 tablespoons called for. I still found the soup to be rich and tasty.

BANNOCKS
35

BANNOCKS

10/14/2004

Did not care for the flour - soup tended to stick and needed constant attention while simmering - I prefer to add cornstarch to thicken at the end of cooking time.

Similar recipes