This looks scrumptious.
Easy Traditional Healthy Homemade Lentil Soup (Linsensuppe) — This looks scrumptious.
This looks scrumptious. I still remember the first time my grandmother ladled a steaming bowl of Linsensuppe into my hands on a rainy afternoon — the tiny flecks of parsley, the tang of a dash of vinegar, and that cozy, warming feeling that stuck with me all evening. This easy, traditional, and healthy homemade lentil soup is perfect for weeknight dinners, Sunday family meals, or a comforting holiday side when you want something simple and soulful.
🧂 Ingredients:
- 2 tablespoons olive oil (or 1 tablespoon butter + 1 tbsp oil for extra flavor)
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large potato (or 2 small), peeled and diced (optional for extra comfort)
- 1 cup dried brown or green lentils, rinsed and picked over
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 sprig fresh)
- 4 cups low-sodium vegetable or chicken broth (add 1–2 cups water if needed)
- 1 cup water (if broth isn’t salty enough)
- 100 g smoked sausage or diced smoked bacon (optional — leave out for vegetarian/vegan)
- 1 tablespoon tomato paste (optional, for depth)
- 1–2 teaspoons apple cider vinegar or a splash of red wine vinegar (to brighten)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: a dollop of Greek yogurt or crème fraîche for serving (skip for vegan)
Yields: about 4–6 servings
👩🍳 Directions:
- Heat olive oil in a large pot over medium heat. If using bacon or smoked sausage, add it now and cook until browned (3–5 minutes). Remove and set aside, leaving rendered fat.
- Add chopped onion, carrots, and celery to the pot. Sauté for 6–8 minutes until softened and the onion is translucent.
- Stir in garlic and tomato paste (if using). Cook 30 seconds until fragrant.
- Add rinsed lentils, diced potato, bay leaf, and thyme. Pour in the broth and 1 cup water. Stir to combine.
- Bring to a gentle boil, then reduce heat to low and simmer, covered, for 25–30 minutes until lentils and potatoes are tender. (Tip: cook 20 minutes, then check — brown/green lentils soften quicker than large lentils.)
- Remove bay leaf and thyme sprig. For a creamier texture, mash a cup of the soup against the side of the pot with a spoon or use an immersion blender for 10–15 seconds — don’t overblend; you want some texture.
- Return cooked sausage or bacon (if using). Season with salt and plenty of black pepper. Add 1–2 teaspoons apple cider vinegar; taste and adjust acidity as desired.
- Serve hot, garnished with chopped parsley and a spoonful of yogurt if you like.
Total active time: ~15–20 minutes. Simmering time: 25–30 minutes. Total time: ~45–55 minutes.
💡 Tips & Variations:
- Vegan swap: Use vegetable broth and skip sausage/bacon. Add smoked paprika or liquid smoke for that smoky flavor.
- Gluten-free: Naturally gluten-free — check sausage labels if using processed meats.
- Low-carb option: Replace potatoes with cauliflower florets or keep them out entirely and add extra leafy greens (spinach or kale) a few minutes before the end.
- High-protein boost: Stir in shredded cooked chicken, diced ham, or a can of drained white beans.
- Make it creamy without dairy: Stir in a tablespoon of tahini or a splash of coconut milk at the end.
- Flavor enhancer: A teaspoon of mustard or a bay leaf + rosemary combo deepens the profile.
- Serving ideas: Serve with crusty whole-grain bread, buttered rye, or a side of pickles and German mustard for an authentic touch.
- Meal prep & storage: Keeps well in the fridge for up to 4 days. Freeze portions for up to 3 months. Reheat gently on the stove and add a splash of broth if thickened.
- Leftover idea: Turn extra soup into a lentil shepherd’s pie topping — spread over roasted veggies, top with mashed potatoes, and bake.
🩺 Health & Lifestyle Tie-in:
Lentil soup is a tiny powerhouse: high in plant protein, fiber, iron, and complex carbohydrates that keep blood sugar steady. It’s heart-healthy (low in saturated fat, especially when made vegetarian), budget-friendly, and easy to batch-cook — great for saving both time and money. Eating wholesome homemade meals like this can add up to long-term health benefits and even reduce healthcare costs over time by supporting better nutrition.
❤️ Conclusion:
If you make this soup, let me know in the comments or tag me — I’d love to see your version and any cozy additions you made. Trust me: a bowl of this on a chilly night, with the smell of simmering herbs in the kitchen, is a little act of comfort you—and your family—will thank yourself for.
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Lentil Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat. If using bacon or smoked sausage, add it now and cook until browned (3–5 minutes). Remove and set aside, leaving rendered fat.
- Add chopped onion, carrots, and celery to the pot. Sauté for 6–8 minutes until softened and the onion is translucent.
- Stir in garlic and tomato paste (if using). Cook for 30 seconds until fragrant.
- Add rinsed lentils, diced potato, bay leaf, and thyme. Pour in the broth and 1 cup of water. Stir to combine.
- Bring to a gentle boil, then reduce heat to low and simmer, covered, for 25–30 minutes until lentils and potatoes are tender. (Tip: cook for 20 minutes, then check — brown/green lentils soften quicker than large lentils.)
- Remove bay leaf and thyme sprig. For a creamier texture, mash a cup of the soup against the side of the pot with a spoon or use an immersion blender for 10–15 seconds — don’t overblend; you want some texture.
- Return cooked sausage or bacon (if using). Season with salt and plenty of black pepper. Add 1–2 teaspoons of apple cider vinegar; taste and adjust acidity as desired.
- Serve hot, garnished with chopped parsley and a spoonful of yogurt if you like.
