Lentil soup is one of those dishes that feels like a warm hug on a chilly evening. This version is inspired by a traditional German recipe, featuring smoked sausage and simple vegetables. It’s straightforward to make and doesn’t require any fancy ingredients.
The Story Behind This Recipe
I first stumbled upon this soup when I was visiting a small town in Bavaria. It was a cold day, and a bowl of this lentil soup at a local diner was just what I needed to warm up. The smoky flavor from the sausage balanced nicely with the subtle earthiness of the lentils.
Back home, I started making it whenever I felt like something filling but not heavy. It’s one of those recipes where you can throw in whatever root vegetables you have, which makes it easy to pull together without much planning.
I usually like to cook a big pot and enjoy leftovers throughout the week. Reheating actually helps the flavors develop even more. Plus, it’s a great option when you want something comforting but not too fussy in the kitchen.
If you’re new to cooking lentils, this is a great one to start with. It doesn’t require soaking, and it all cooks in one pot. I often find people enjoy it as a simple weeknight dinner paired with some crusty bread to soak up the broth.
Cuisine: German
Course: Dinner
Servings: 4-6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 1 cup dried brown or green lentils, rinsed
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon dried marjoram or thyme
- 8 ounces smoked sausage (such as kielbasa), sliced
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Step 1. Heat the oil in a large pot over medium heat.
- Step 2. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes.
- Step 3. Add the smoked sausage slices and cook for another 2 minutes, letting them brown a bit.
- Step 4. Add the rinsed lentils, broth, bay leaf, and dried marjoram or thyme.
- Step 5. Bring the soup to a boil, then reduce heat and simmer, covered, for about 30 minutes or until lentils are tender.
- Step 6. Remove the bay leaf. Taste and season with salt and pepper as needed.
- Step 7. Serve hot, garnished with fresh parsley if you like.
Tips for Success
- If you prefer a thicker soup, mash a few spoonfuls of lentils against the side of the pot and stir.
- Use leftover cooked sausage or smoked ham if you have it on hand.
- You can substitute dried herbs with a small handful of fresh herbs added at the end.
Variations & Substitutions
- For a vegetarian version, skip the sausage and add smoked paprika for a subtle smoky taste.
- Try adding a diced potato or parsnip for a bit more body.
- Replace lentils with split peas or barley for a different texture.
