German Lentil Soup Recipe

Ingredients

• 4 oz. sliced bacon (roughly chopped)
• 1/2 c. diced onion
• 1/2 c. diced leeks (white parts only)
• 1/2 c. diced celery
• 1/2 c. diced carrots (unpeeled)
• 1 qt. chicken broth
• 1 1/2 c. brown lentils
• 1 tsp. thyme
• 2 bay leaves
• 1/2 tsp. black pepper
• 1/4 tsp. nutmeg
• 2 c. diced raw yellow potatoes (unpeeled)
• 2 Tbsp. white vinegar
• 1 Tbsp. sugar
• Salt to taste

Instructions

1. 1

   Heat a Dutch oven or another heavy-bottomed pot over medium heat. Cook the bacon until the fat has rendered into the pot and the bacon is crispy.

2. 2

   Add the onions, leeks, celery, and carrots to the pot. Sauté for five minutes, or until golden.

3. 3

   Pour in the broth and scrape any brown bits off the bottom of the pot with a wooden spoon. Add the lentils, thyme, bay leaves, pepper, and nutmeg. Cook for 30 minutes on medium, covered.

4. 4

   Add the potatoes and cook for an additional 15 minutes until the lentils and vegetables are tender. Stir in the vinegar and sugar, then add salt to taste. Serve with warm bread and butter.