German Lentil Soup

Name: German Lentil Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: Serves 4
Cuisine: German
Ingredients: 2 bay leaves; 1 tbsp dried parsley; 1 floury potato, such as Desiree, King Edward and Maris Piper, about 200 g/7 oz, chopped; chopped parsley leaves, to serve; 2 carrots, diced; 85 g/3 oz smoked lardons or thick smoked back bacon, sliced; salt and freshly ground black pepper; 2 tsp red wine vinegar or white wine vinegar or to taste, to serve; dark rye bread (optional), to serve; 1 tbsp dried thyme; 1 tbsp sunflower oil, plus extra if needed; 4 smoked or plain frankfurters, cut into bite-sized pieces; ½ celery stick, finely chopped; 1 onion, finely chopped; 200 g/7 oz/heaped 1 cup brown lentils, rinsed

Preparation info

Serves
4

Difficulty
Easy
Ready in
7 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

If you’ve never added a splash of vinegar to a bowlful of lentil soup, give it a try. Stirring in as little as half a teaspoon per serving really lifts the flavour.

Ingredients

1 tbsp sunflower oil, plus extra if needed
85 g/3 oz smoked lardons

Europe
Germany
Soup

Method

Heat the oil in a large frying pan over a high heat. Reduce the heat to low, add the lardons and fry for 1–2 minutes until they give off their fat and start to crisp. Use a slotted spoon to transfer the lardons to the slow cooker.

Add the carrots, onion and celery to the pan, adding extra oil if necessary, and fry, stirring, for 3–5 minutes until the onion is softened. Transfer the vege