German Lentil Soup, or Linsensuppe, is one of those recipes that makes cooking on a busy day feel surprisingly manageable. You chop a few vegetables, rinse some lentils, and before you know it, the kitchen smells like something you actually want to sit down for, not just “get through.” I like this recipe because it’s a full meal in one pot: protein, vegetables, and a cozy broth that reheats well for lunches.
What I enjoy most about making this soup from scratch is how simple the process is. Once the onions, carrots, celery, and potatoes hit the warm butter, there’s an instant shift in the air—savory, a little sweet from the carrots, and comforting without being heavy. As the lentils simmer, they soften into the broth, and by the time you stir in the vinegar and a touch of sweetness, you’ve built a soup that tastes like it took much longer than it actually did. If your weeknights are rushed but you still want something nourishing and homemade, this German Lentil Soup is a solid go-to.
Your New Favorite: German Lentil Soup (Linsensuppe)
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Tools of the Trade & Core Ingredients
- Large stock pot with lid
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring spoons and cups
- Mesh strainer for rinsing lentils
- 450 grams dried lentils
- 2 tablespoons butter (or oil to keep the soup vegan)
- 600 grams yellow potatoes, waxy type, medium diced
- 200 grams carrots (about 3 large), small diced
- 200 grams celery (about 3 stalks), small diced
- 200 grams onions or leeks (about 1 large onion), small diced
- 2 ½ liters vegetable broth (or beef broth, or water plus bouillon)
- 1 bay leaf
- 6 tablespoons red wine vinegar
- 2 tablespoons sugar (or maple syrup or honey)
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- 6 Wiener sausages (optional)
The Process
- Prep the vegetables. Wash, dry, and trim the carrots, celery, and onion or leeks. Small dice the carrots, celery, and onion, and medium dice the potatoes. Try to keep pieces fairly even so they cook at the same rate.
- Rinse the lentils. Place the dried lentils in a mesh strainer and rinse under cool running water until the water runs mostly clear. Let them drain while you start the base of the soup.
- Start the flavor base. In a large stock pot, melt the butter (or heat the oil) over medium heat. Add the diced carrots, celery, onion, and potatoes. Cook for about 5 minutes, stirring only occasionally so the vegetables can lightly color on the edges. The vegetables should smell fragrant and look slightly softened, not browned deeply.
- Add lentils and broth. Tip the rinsed lentils into the pot, then pour in the vegetable or beef broth and add the bay leaf. Stir well, scraping the bottom of the pot to release any browned bits.
- Bring to a simmer. Cover the pot with a lid and bring the soup up to a boil over medium-high heat. Once it boils, immediately reduce the heat to low or medium-low so it settles into a gentle simmer. Cook for about 30 minutes, or until the lentils and potatoes are tender. The lentils should be soft but still hold their shape.
- Season the soup. Remove the lid and stir in the red wine vinegar, tomato paste, and sugar (or your chosen sweetener). Taste and add salt and pepper as needed. This is where the flavor really comes together, so take a moment to adjust the seasoning until it tastes balanced to you.
- Warm the sausages (optional). If using Wiener sausages, you have two options:
- Sliced: Cut them into bite-size pieces and stir directly into the hot soup. Let them warm through for a few minutes. They’re already cooked, so you’re just heating them.
- Whole: Warm them gently in a separate pot of hot (not boiling) water. Avoid boiling or the casings may split. Serve whole alongside or in each bowl.
- Finish and serve. Remove the bay leaf. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with hearty bread, like a good rye or sourdough. Leftovers keep well in the fridge and often taste even better the next day.
Balancing Vinegar and Sweetness
The classic flavor of German Lentil Soup relies on a clear balance between tangy vinegar and a gentle sweetness. The red wine vinegar brightens the earthy lentils and vegetables, but if you add too much without support, the soup can taste sharp instead of rounded. Start by adding most of the vinegar, then stir and let the soup simmer for 1–2 minutes before tasting; this gives the acidity time to mellow slightly. The sugar, maple syrup, or honey isn’t there to make the soup sweet, but to soften the edges of the vinegar and tomato paste. If the soup tastes flat, add a splash more vinegar. If it tastes too sour, stir in a small extra pinch of sugar or an extra ladle of broth. Always adjust at the end of cooking, when the flavors are fully developed, so you don’t overcorrect too early.
Choosing the Right Lentils
For Linsensuppe, you’ll get the best texture using regular brown or green lentils that hold their shape but still become tender in about 30 minutes. Avoid red or yellow lentils here; they break down very quickly and will turn the soup into more of a thick puree. If you’re using European-style small brown lentils, they may cook a bit faster, so start checking doneness at around 20–25 minutes. Check the package for any notes on cooking time and adjust your simmer accordingly. Pre-soaking isn’t necessary for most supermarket lentils, which saves time on a busy day, but do rinse them well to remove dust or debris. If you prefer a slightly thicker soup, you can use the back of a spoon to gently mash a small portion of the cooked lentils against the side of the pot at the end; do this after they’re fully tender to avoid a grainy texture.
German Lentil Soup (Linsensuppe)
Equipment
- Large stock pot
Ingredients
- 450 grams dried lentils
- 2 tablespoons butter or oil for vegan
- 600 grams potatoes use waxy yellow potatoes, medium dice
- 200 grams carrots about 3 large, small diced
- 200 grams celery about 3 stalks, small diced
- 200 grams onions or leeks about 1 large onion, small diced
- 2.5 liters vegetable broth or beef broth / bouillon
- 1 bay leaf
- 6 tablespoons red wine vinegar
- 2 tablespoons sugar or maple syrup/honey
- 1 tablespoon tomato paste
- parsley for garnish
- 6 sausages Wiener sausages pre-cooked, optional
Instructions
Prep
- Clean and trim the vegetables. Peel and small-dice the carrots and celery, finely chop the onion or leek, and cut the potatoes into medium dice.
Lentils
- Place the dried lentils in a fine-mesh strainer and rinse under cold water until the water runs clear; set aside.
Sauté
- Heat the butter (or oil) in a large stockpot over medium heat. Add the chopped onions, carrots, celery, and potatoes and cook for about 5 minutes, allowing them to soften without excessive stirring.
Simmer
- Add the rinsed lentils, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer gently for about 30 minutes until lentils and potatoes are tender.
Season
- Stir in the red wine vinegar, tomato paste, and sugar. Taste and adjust with salt and freshly ground pepper as needed to balance the flavors.
Sausages (Optional)
- If using Wiener sausages, either slice and stir them into the soup to heat through, or warm whole sausages separately in hot water (do not boil or the casing may split) before serving.
Serve
- Ladle the soup into bowls, garnish with chopped parsley, and serve with hearty bread such as rye sourdough. Enjoy warm.
