Traditional German lentil and bacon soup (stew)

Method10 steps

1. 1

   Step 1: For the dried-lentil route, soak 250 g dried brown lentils in cold water overnight, then drain. Have the beef or vegetable stock ready before cooking. If skipping the soak, use the longer first-cook time in step 2.

   Uses 250 g dried brown lentils, for soaking method · water for lentil soaking/first cook and potato boiling; a little to thin soup if needed

   
2. 2

   Step 2: On the next day, place lentils in a pot with enough water to cover. Add half an onion, cloves (2), bay leaf (1) and half of the soup vegetables (carrots, celery, leeks or whatever you have). They don't have to be cut, as they will be removed after cooking.Cook the lentils for about 20 minutes, they should be half-cooked. If you have not soaked them overnight, it will take around 35 minutes. Just now add a little salt before the end of the cooking time.

   First cook:soaked 20 min;unsoaked 35 min · 20 minUses half the onion, left whole · 2 whole cloves · 1 bay leaf · half the ½ lb soup vegetables, left in large pieces · water for lentil soaking/first cook and potato boiling; a little to thin soup if needed · a little salt near end of lentil first cook · 250 g dried brown lentils soaked overnight and drained

3. 3

   Step 3: While the lentils are cooking, peel the potatos (½ lb) and cut them in small pieces. Bring water with a bit of salt to a boil and cook the potato pieces until soft.

   Uses ½ lb potatoes · water for lentil soaking/first cook and potato boiling; a little to thin soup if needed · a little salt for potato boiling water

4. 4

   Step 4: Chop the remaining half of the soup vegetables and the remaining half onion into small cubes. If using leek, trim away tough dark-green ends and use the white and light-green sections.

   Uses remaining half of the ½ lb soup vegetables, chopped · remaining half onion, finely chopped

5. 5

   Step 5: Now it is time to drain the water from the cooked lentils. Also remove the whole soup vegetables, onion half, bay leaf and cloves, they have released all their flavour to the lentils. Refill the pot with either meat stock (6½ cups) or vegetable stock. Now add the prepared chopped soup vegetable cubes, add thyme (¼ tsp) and cook for about 20 minutes more or until the veggies become soft.Now add the potato pieces and warm everything up for a little while.

   Simmer with veggies · 20 minUses 6½ cups beef or vegetable stock · ¼ tsp thyme · lentils after first cook, drained and whole vegetables/onion/bay/cloves removed · potato pieces boiled separately until tender and drained · remaining half soup vegetables and remaining half onion chopped

6. 6

   Step 6: In the meantime, dice the smoked bacon (7 oz) and fry in a frying pan until crispy. Then add to the soup or sprinkle over it when serving your German lentil soup. If you have beef soup meat with your home made beef stock, add some little pieces to the soup also.

   Uses 7 oz smoked bacon · optional already-cooked beef soup meat from homemade beef stock

7. 7

   Step 7: To thicken the brown lentil soup. we will do a roux. Melt the butter (2 tbsp) in a frying pan. Now stir in the flour (0.1 cups) carefully, stirring all the time with a whisk and let it brown a bit. Always use a little more butter than flour.Stir over medium heat for about 1 minute and allow to swell. The mixture should now be a thick and nicely brown. Now pour it into the hot soup, carefully, while stirring. Let cook for 1 minute more to thicken up the soup.

   Uses 2 tbsp butter · 0.1 cups flour · lentils/potatoes/vegetables in stock after 20 minute final simmer · crisp bacon and optional already-cooked soup meat

8. 8

   Step 8: Cool the thickened soup promptly and refrigerate for at least 2 hours to let flavours develop. It will thicken during this time. Add a little water if needed and reheat thoroughly before seasoning and serving.

   Refrigerated flavour rest at least 2 hours · 120 minUses a little water if needed when reheating · lentil stew thickened with freshly cooked butter/flour roux

9. 9

   Step 9: Now it is time to season the soup with a pinch of sugar, vinegar and salt to taste. It is supposed to taste a little sour and salty. But this is fully up to you and your likings. Add more or less vinegar.

   Uses 1 pinch sugar · 1 tbsp wine vinegar · salt to finish, to taste · lentil stew refrigerated during flavour rest and reheated thoroughly

10. 10

    Step 10: Serve the German lentil soup in bowls or cups and eat as is.

    Uses finished lentil/bacon stew with sugar, vinegar and salt