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German Lentil Soup Recipe

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This recipe for German Lentil Soup, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evie Berge
Added: Tuesday, October 23, 2007


1 lb. package lentils
1/4 lb. bacon, diced
2 medium onions, sliced
2 medium carrots, diced
2 qt. water
1 cc. sliced celery
21/2 tsp. salt
2 tsp. dried thyme
2 tsp. black pepper
2 bay leaves
1 large potato, pared and grated
1 ham bone (I used a huge piece of butt end so there would be lots of meat.)
2 T. lemon juice

Night before: wash lentils and soak overnight in cold water to cover. Early next day drain the lentils; then, in heavy pan saute diced bacon until golden. Add sliced onions and carrots and saute until onions are golden. Add lentils, water, celery, salt, pepper, thyme and bay leaves. With medium grater, grate potato into lentil mixture. Add ham
bone. Simmer, covered, 3 hours. Remove bay leaves. Remove ham bone; cut all meat from it and return meat to soup. To serve at once, add lemon juice or refrigerate soup until next day; then add lemon juice, reheat and serve. (Make day ahead and then reheat as it has better flavor.)

Number Of Servings:
Number Of Servings:
9 1/2 cups




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