German Lentil Soup
Warm, hearty, and brimming with classic flavors, this German Lentil Soup is the ultimate comfort food for chilly days. Packed with protein-rich brown or green lentils, aromatic vegetables like onion, carrot, and celery, and tender bites of smoked sausage, this recipe delivers a satisfying balance of wholesome ingredients and savory goodness. Simmered in a fragrant broth infused with thyme, bay leaf, and a splash of apple cider vinegar for subtle tanginess, every spoonful offers layers of rich, smoky flavor. Ready in just an hour with minimal prep, this easy-to-make soup is perfect for weeknight dinners or meal prepping, serving up to six people. Garnish with fresh parsley for a pop of color and serve it with crusty bread to soak up every delicious drop. Whether you're looking for a taste of traditional German cuisine or a filling one-pot meal, this lentil soup is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dry brown or green lentils
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 medium carrot, diced
- 2 celery stalk, diced
- 2 garlic cloves, minced
- 1 large potato, peeled and diced
- 6 cups vegetable broth
- 8 ounces smoked sausage (e.g., kielbasa), sliced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Rinse the lentils under cold water and set aside.
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potato, vegetable broth, rinsed lentils, bay leaf, and dried thyme. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
Add the sliced smoked sausage to the pot and continue to simmer for another 10 minutes, or until the lentils are tender and the flavors are well combined.
Stir in the apple cider vinegar, salt, and black pepper. Taste and adjust seasoning if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh chopped parsley, if desired.
Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 7800 mg | 339% | |
| Total Carbohydrate | 300.2 g | 109% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 42.6 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 6650 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
