German Lentil Soup
A hearty, rustic soup that's been a staple in German kitchens for generations. Brown lentils simmered with aromatic vegetables, finished with a splash of vinegar and served with sliced frankfurters for that authentic southwest German touch. It's a one-pot comfort meal that tastes even better the next day.
For 6 servings
- prep · ~3 min
Pick over and rinse the lentils.
Spread the brown lentils on a plate and remove any stones or debris. Rinse them in a fine-mesh sieve under cold running water until the water runs clear. Set aside.
- saute · ~8 min
Sauté the aromatics and vegetables.
1.Heat the oil in a large heavy-bottomed pot over medium heat.2.Add the diced onion, carrot, and celery. Cook until softened and the onion is translucent (5-7 minutes).3.Add the minced garlic and sauté until fragrant (30 seconds).TIPDon't rush the onion — let it sweat and turn glassy. This builds the soup's savory backbone. - simmer · ~40 min
Add lentils, water, and seasonings. Bring to a simmer.
1.Add the rinsed lentils, cubed potato, bay leaves, dried marjoram, black pepper, and salt to the pot.2.Pour in the water and stir well to combine.3.Bring to a boil over high heat, then reduce the heat to low.4.Cover partially with a lid and simmer gently for 35-40 minutes, or until the lentils are tender.TIPA gentle simmer is key — too vigorous a boil can turn the lentils mushy. Look for a lazy bubble. - mix · ~2 min
Add the vinegar and adjust consistency.
Remove the bay leaves. Stir in the white wine vinegar. If the soup is too thick, add a splash of hot water to reach your desired consistency. Taste and adjust salt and pepper.
TIPThe vinegar is the soul of this soup. Add it off the heat to keep its bright, tangy edge. - simmer · ~3 min
Warm the sliced frankfurters in the soup.
Add the sliced frankfurters to the pot and let them warm through for 2-3 minutes. They just need to heat up, not cook further.
- serve
Ladle into bowls, garnish with parsley, and serve hot.
Spoon the soup into warmed bowls. Scatter chopped fresh parsley over each portion. Serve with crusty bread on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use a good-quality frankfurter or bockwurst from a German deli.
- 2Simmer the lentils gently — a rolling boil will make them burst and turn mushy.
- 3Always add the vinegar off the heat to preserve its bright, tangy note.
- 4This soup thickens as it sits; thin it with a little hot water or broth when reheating.
- 5Make it a day ahead — the flavors meld and deepen overnight for an even better soup.
Adapt it for your goals.
Vegetarian
Omit the frankfurters and swap the water for vegetable broth. Add a splash of liquid smoke or a pinch of smoked paprika for a hint of savory depth.
low oilLow-oil
Reduce oil to 1 tablespoon and use a nonstick pot. Dry-sauté the vegetables with a splash of water after the first minute to soften without extra fat.
high proteinHigh-protein
Replace half the water with low-sodium beef broth and double the frankfurters, or add a can of drained white beans alongside the lentils.
Why this is on our healthy list.
Rich in Plant-Based Protein
Brown lentils are a great source of protein, which helps build and repair tissues.
High in Dietary Fiber
Lentils and vegetables provide fiber that supports healthy digestion and keeps you full longer.
Good Source of Essential Vitamins
Carrots, celery, and parsley supply vitamin A, vitamin K, and antioxidants.
Naturally Low in Saturated Fat
With minimal oil and lean frankfurters, this soup is a heart-friendly choice.
Frequently asked questions
Green lentils hold their shape better but need slightly longer cooking; red lentils break down quickly and will give a creamier, less textured soup.
