Serves 54
120 min
German Lentil Soup
Recipe GLPR06546bab56d6f3
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.
