German Lentil Soup

Name: German Lentil Soup
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 54
Cuisine: German
Ingredients: 2 tablespoons pure olive oil; 1 1/2 pounds shoulder lamb chops; 1 pound russet potatoes, peeled and cut into 1/4-inch dice; 4 garlic cloves, coarsely chopped; 2 red bell peppers, cut into 1/4-inch dice; 2 carrots, cut into 1/4-inch dice; 1 large onion, coarsely chopped; 1 celery rib, cut into 1/4-inch dice; 28 ounces One 28-ounce can Italian tomatoes, crushed, with their liquid; 1 pound brown lentils, rinsed; 10 cups chicken stock or low-sodium broth; 1 bunch fresh flat-leaf parsley, stems discarded, leaves chopped; Kosher salt and freshly ground black pepper to taste

Recipe GLPR06546bab56d6f3

German

Soup

120 min

94 cal

Servings: 54

Stovetop

SNAP eligible

A hearty and nourishing German-style lentil soup featuring tender lamb chops simmered with brown lentils, root vegetables, and fresh herbs. This rustic soup combines diced potatoes, carrots, celery, and bell peppers with aromatic garlic and onions, enriched with crushed tomatoes and savory chicken broth. Perfect as a warming main course.

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Ingredients

2 tablespoons pure olive oil

1 1/2 pounds shoulder lamb chops

1 pound russet potatoes, peeled and cut into 1/4-inch dice

4 garlic cloves, coarsely chopped

2 red bell peppers, cut into 1/4-inch dice

2 carrots, cut into 1/4-inch dice

1 large onion, coarsely chopped

1 celery rib, cut into 1/4-inch dice

28 ounces One 28-ounce can Italian tomatoes, crushed, with their liquid

1 pound brown lentils, rinsed

10 cups chicken stock or low-sodium broth

1 bunch fresh flat-leaf parsley, stems discarded, leaves chopped

Kosher salt and freshly ground black pepper to taste

Directions

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Once hot, add the lamb chops and brown them on both sides, approximately 4–5 minutes per side. Work in batches if needed to avoid crowding the pan. Transfer the browned lamb to a clean plate.
Add the chopped onion and garlic to the same pot and cook, stirring occasionally, until softened and fragrant, about 3–4 minutes. Stir in the diced carrots, celery, and bell peppers, cooking for another 2–3 minutes.
Pour in the crushed tomatoes with their liquid and the chicken stock. Return the browned lamb chops to the pot, making sure they are submerged in the liquid.
Add the rinsed brown lentils and diced potatoes. Bring the soup to a gentle boil, then reduce the heat to low and cover partially with a lid.
Simmer the soup for 1 to 1 1/2 hours, or until the lentils are tender, the lamb is very tender, and the potatoes are fully cooked through. The internal temperature of the lamb should reach a minimum of 165°F.
Season the soup generously with kosher salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley just before serving. Ladle into bowls and serve hot.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward stovetop soup with ingredients available at any Charlotte grocer—lamb chops are the splurge but Harris Teeter and Publix both carry them year-round. At 54 servings, you're looking at roughly $0.75 to $1.00 per bowl, driven by the lamb and lentils; it's economical for feeding a crowd or freezing portions. The stated two hours is honest for a braise, though active prep (chopping aromatics, browning meat) adds about twenty minutes upfront. This soup reheats beautifully and rewards a slow simmer, making it ideal for batch cooking, but it's not a weeknight standby unless you're already planning ahead.