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German lentil soup in a bowl with a hot dog
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4.93 from 13 votes

German Lentil Soup (Linsensuppe)

German lentil soup is one of those recipes my German soul craves when cooler weather hits! 
Linsensuppe (the German word for this meal) is a nutrient-dense, warming meal that's filling and delicious and will feed a crowd on a budget. It's also super quick to make and counts as Eintopf (one-pot meal) since it's cooked in just one large pot.
This German soup should be high on your weeknight meal list because of how easy, delicious, and fast it is.
I love lentils, as they remind me of my Oma Sieghilde, my grandma who inspired me to start dirndl kitchen. Her Spätzle mit Linsen recipe, another German classic, was one of the first-ever recipes I posted. It's still one of my favorites to date.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: German
Keyword: German Lentil Soup, German Soup Recipe, Lentil Soup Recipe, Lentil Soup with Veggies, Linsensuppe, Under 1 hour
Servings: 6 servings
Calories: 552kcal

Equipment

Ingredients

  • 450 grams dried lentils Black, green or brown lentils work best and keep their shape better. Red and yellow lentils fall apart. Pictured are black lentils.
  • 2 Tablespoons butter can also use oil to make this soup vegan
  • 600 grams potatoes I use yellow potatoes. Use the waxy kind, not the starchy kind.
  • 200 grams carrots about 3 large carrots
  • 200 grams celery about 3 celery stalks
  • 200 grams onions or leeks 1 large onion
  • 2 ½ liters vegetable broth Can also use beef broth, you could also use bouillon like I did!
  • 1 bay leaf
  • 6 Tablespoons red wine vinegar
  • 2 Tablespoons sugar can also use maple syrup or honey instead
  • 1 Tablespoon tomato paste
  • parsley as garnish
  • 6 Wiener sausages Schaller & Weber makes authentic Wiener sausages. You can also use crisp bacon, crisp pork belly or pieces of ham.

Instructions

  • Wash, dry and trim the vegetables. Small dice the carrots, celery and onion. Medium dice the potatoes.
    600 grams potatoes, 200 grams carrots, 200 grams celery, 200 grams onions or leeks
  • Rinse the lentils in a mesh strainer and set aside.
  • In a large stock pot, melt the butter and over medium heat and add the cut up vegetables and potatoes. Cook for 5ish minutes without stirring too much.
    2 Tablespoons butter, 600 grams potatoes, 200 grams carrots, 200 grams celery, 200 grams onions or leeks, 2 ½ liters vegetable broth, 1 bay leaf
  • Add the lentils, broth and bay leaf and cover with a lid. Bring to a boil, then turn to a simmer and cook for 30 minutes.
  • Add the vinegar, tomato paste, sugar and season to taste with salt and pepper.
    6 Tablespoons red wine vinegar, 2 Tablespoons sugar, 1 Tablespoon tomato paste, 450 grams dried lentils
  • If you would like to add the Wiener sausages, you could either slice them up and at them at this point to simply warm up (they're already cooked). Or you can warm them separately in a pot of water (do not boil or the skin will crack).
    6 Wiener sausages
  • Serve and garnish with fresh parsley and some good bread such as my German rye sourdough. Guten Appetit!
    parsley

Notes

Don't want to use Wiener sausages?
You could instead also add crisp cooked bacon, pork belly or pieces of ham OR add no meat at all.
Make it vegetarian
Leave out the meat and use vegetable broth. If you use oil instead of butter, this meal is vegan and it's also naturally gluten free.

Nutrition

Calories: 552kcal | Carbohydrates: 86g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 2089mg | Potassium: 1513mg | Fiber: 27g | Sugar: 14g | Vitamin A: 6795IU | Vitamin C: 18mg | Calcium: 98mg | Iron: 8mg