Saxon Lentil Soup (Sächsische Linsensuppe)
Sächsische Linsensuppe, or Saxon Lentil Soup, is a traditional dish from the Saxon region of Germany. This hearty and flavorful soup is perfect for a comforting meal, especially during the colder months.
Ingredients
- 500g brown lentils, rinsed
- 200g smoked bacon, diced
- 2 onions, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp thyme
- 1.5L vegetable broth
- Salt and pepper to taste
- Apple cider vinegar for serving
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
- Add the chopped onions, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic, thyme, and bay leaf, and cook for another 2 minutes.
- Add the rinsed lentils 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 the soup with salt and pepper to taste. Serve hot, garnished with the crispy bacon and a splash of apple cider vinegar.
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
- Carbohydrates
- 35g
- Protein
- 15g
- Fat
- 5g
Supplies
Large pot Chopping board Knife Wooden spoon
Tools
Potato masher (optional)
Serving suggestions
Sächsische Linsensuppe is best served with crusty bread or a slice of hearty rye bread.
Tips & tricks
For a thicker soup, use a potato masher to mash some of the cooked lentils before serving.
Cost
$10