Equipment
Ingredients
Aromatics and Meat
- 150 g smoked thick-cut bacon, diced into 1cm pieces
- 150 g yellow onion, diced
- 150 g carrots, diced
- 100 g celeriac, peeled and diced
- 100 g leek, white and light green parts only, sliced
Soup Base
- 250 g brown lentils, rinsed and checked for stones
- 250 g waxy potatoes, peeled and diced into 1.5cm pieces
- 1200 ml beef broth
Seasoning and Finish
- 2 g dried thyme
- 1 g dried marjoram
- bay leaf
- 30 ml red wine vinegar
- salt
- black pepper
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Prepare all vegetables and bacon by dicing them into uniform pieces to ensure even cooking and a pleasant texture on the spoon.
Place a Dutch oven over medium heat. Add the diced bacon and cook until the fat renders and the meat is crispy, stirring occasionally.
Add the diced onion, carrots, celeriac, and sliced leek to the rendered bacon fat. Stir well to coat the vegetables and cook until the onions become translucent and soft.
Pour in the beef broth, then add the rinsed brown lentils, diced potatoes, dried thyme, dried marjoram, and the bay leaf. Increase the heat to high and bring the mixture to a rolling boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently until the lentils are completely tender and the potatoes are soft but holding their shape.
Remove the pot from the heat and discard the bay leaf. Stir in the red wine vinegar. Taste the broth and season generously with salt and black pepper.
Ladle the hot soup into warmed bowls. Garnish with chopped fresh parsley and serve immediately alongside crusty rye bread.
Chef's Notes
- The acidity of the vinegar is crucial for balancing the rich, smoky flavors of the bacon fat. It is the defining characteristic of authentic German lentil soup.
- Celeriac provides a distinctive earthy, slightly nutty flavor that is essential to the traditional German soup base known as Suppengrun. If omitted, standard celery is acceptable but slightly less aromatic.
- Like many traditional stews and braises, this soup develops a deeper, more complex flavor if made a day in advance. The starches from the potatoes and lentils will also naturally thicken the broth overnight.
- For a creamier texture, remove one ladleful of the cooked soup, puree it in a blender, and stir it back into the pot before seasoning.
Storage
Refrigerator: 5 days — Thickens considerably upon chilling; add a splash of water or broth when reheating.
Freezer: 3 months — Potatoes may become slightly grainy in texture after freezing, but the flavor remains excellent.
Reheating: Warm on the stovetop over medium-low heat, stirring frequently until heated through.
