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.

Rhenish-Hessian Lentil Soup (Rhenish-Hessische Linsensuppe)

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

  1. Rinse the lentils and set aside.
  2. In a large pot, sauté the bacon until crispy. Add the onions, carrots, celery, and garlic. Cook until the vegetables are tender.
  3. 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.
  4. 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