Serves 12
85 min
German Lentil Soup
Recipe GLPR8ca9b2b918c337
A hearty and satisfying German lentil soup enriched with smoked ham hocks and aromatic vegetables. This rustic one-pot soup combines tender lentils with carrots, celery, and onions in a savory broth, seasoned with bay leaf and thyme for depth of flavor. Perfect for a comforting meal that brings warmth and nourishment to the table.
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Ingredients
2 tablespoons vegetable oil
2 medium carrots, peeled and diced
2 stalks celery, trimmed and diced
1 medium onion, peeled and diced
1 pound dried lentils, rinsed
2 smoked ham hocks
8 cups water
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried thyme
Directions
Heat the vegetable oil in a large pot over medium-high heat. Add the diced carrots, celery, and onion, and sauté until softened, about 5 minutes, stirring occasionally to ensure even cooking.
Pour in the water and add the rinsed lentils, smoked ham hocks, bay leaf, salt, and thyme. Stir well to combine all ingredients evenly.
Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer uncovered for about 60-70 minutes, or until the lentils are very tender and the broth is rich and flavorful.
Remove the ham hocks from the soup using tongs or a slotted spoon. Once cooled slightly, shred any meat from the bones and return it to the pot, discarding the bones, skin, and fat.
Remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and thyme as desired. Serve hot in bowls.
