LENTIL SOUP — “Linsen Suppe”

Here’s what makes a good soup starter: celery, carrots, and leek or onions. The smoked beef neck bone is what gives it flavor (so don’t forget the neckbone!).



1/2 pound dry brown lentils

3 quarts (12 cups) water

1 leek, cleaned and thinly sliced (or 1 medium onion)

2-3 carrots, peeled and thinly sliced into rounds

2-3 stalks celery with leaves (the more leaves the better)

2 cloves garlic, minced

1 smoked beef neckbone

2 slices bacon

2 tbsp all-purpose flour

2 potatoes, peeled and diced

3 beef bouillon cubes or 3 tsp ground bouillon

1 bay leaf


Sort and rinse lentils. Add water, lentils, leek, carrots, celery, garlic, smoked beef neckbone, beef bouillon cubes, and bay leaf to a large saucepan and bring to a boil. Reduce heat, cover, and simmer until lentils are tender (approximately 35-45 minutes). Add potatoes and cook another 10 minutes. Cut bacon in bite-size pieces and fry until crispy. Add flour to coat bacon and absorb drippings. Add bacon to soup to thicken.