Rhenish-Hessian Lentil Soup (Rhenish-Hessische Linsensuppe)
Rhenish-Hessische Linsensuppe, or Rhenish-Hessian Lentil Soup, is a traditional dish from the Rhenish-Hessian cuisine, known for its hearty and comforting flavors. This soup is a perfect choice for a cozy meal on a cold day.
Ingredients
- 500g brown lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 200g smoked bacon, diced
- 1 bay leaf
- 1 tsp thyme
- 1.5 liters vegetable broth
- Salt and pepper to taste
Instructions
- Rinse the lentils and set aside.
- In a large pot, sauté the bacon until crispy. Add the onions, carrots, celery, and garlic. Cook until the vegetables are tender.
- Add the lentils, bay leaf, thyme, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 45-50 minutes, or until the lentils are tender.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 40g
- Fat
- 3g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve the Rhenish-Hessische Linsensuppe with crusty bread or a side salad for a complete meal.
Tips & tricks
For a vegetarian version, simply omit the smoked bacon and use vegetable oil for sautéing the vegetables.
Cost
$10