Bavarian-style German Lentil Soup (Linsensuppe)

Savory and satisfying, this classic Bavarian Lentil Soup with vegetables is simmered in a hearty beef and bacon base.

This lentil soup recipe has adapted from Chef Horst Mager's original recipe, as served at Der Rheinlander restaurant in Portland, Oregon (1963-2017).

Jump to:

• What's the Story Behind this Recipe?
• Linsensuppe Ingredients
• How to Make Der Rheinlander Lentil Soup
• Equipment
• Storage
• Top Tip
• FAQ
• More German Recipes
• What to Serve with Lentil Soup
• German Lentil Soup (Linsensuppe)

What's the Story Behind this Recipe?

Der Rheinlander restaurant was a fixture in northeast Portland, Oregon for nearly fifty-four years. Founded in 1963 by Chef Horst Mager, a native of Wiesbaden, Germany, it introduced Bavarian-style food to generations of Oregonians.

Mr B and I both grew up near the Rheinlander and have found memories of eating there. It was a “special occasion” restaurant; one of the fanciest places around in our working-class neighborhood. Meals came served with Swiss cheese fondue, crusty bread, a bowl of lentil soup, and a roving Tyrolean accordion serenade.

Chef Mager was Portland’s first celebrity chef. He often made appearances on my mother’s favorite noon-time program, KOIN Kitchen. It was he, and the show’s host, Lois Devore, who first sparked my love of German cuisine, and cooking in general. Inspired by their example, I spent hours alone in our kitchen pretending to host my own cooking show.

Chef Mager generously shared his recipes on little printed cards near the restaurant’s front entrance. Whenever we visited, I plucked one up and tucked it away with my small but growing collection; the German lentil soup recipe presented here was adapted directly from one of those treasured little cards.

Linsensuppe Ingredients

• Lentils: We prefer to use green lentils, but brown lentils work just as well.
• Potatoes: The original restaurant recipe used russet potatoes; however, we prefer to use Yukon Golds, as they hold their shape a bit better. Either one works.
• Bacon: Use a thick-cut, good quality bacon if possible.
• Beef soup base: We recommend using Better than Bouillon, but any beef soup base will do.
• Carrots
• Onions: For the most robust flavor, we recommend using yellow onions.
• Celery
• Flour: You can use all-purpose flour; however, we recommend using Wondra. Wondra, or instant flour, dissolves more quickly than all-purpose flour, and mixes into both hot and cold liquids easily. This makes it particularly useful for making smooth, creamy, lump-free soups and sauces.
• Thyme: The original recipe calls for "white thyme"; however, common thyme works just fine. If you have fresh thyme on hand, by all means, use it instead!
• Bay leaves
• Kosher salt
• Dried thyme
• White pepper
• Fresh nutmeg
• Vegetable oil
• Water: The water you use matters. Be aware, if your water is treated and has an overpowering taste because of it (i.e, municipally added chlorine, chloramine, etc.), that flavor may taint your chicken stock, which will in turn negatively flavor whatever you make with it.

How to Make Der Rheinlander Lentil Soup

Heat vegetable oil in a cast iron Dutch oven or heavy soup pot over MEDIUM-HIGH heat.

Add diced bacon, carrots, onions, and celery. Sauté until the onions and celery are translucent; about 10-12 minutes.

Reduce heat to MEDIUM-LOW. Stirring constantly, add the flour and cook for 1 minute more.

Slowly add the whole 3½ quarts of water, stirring constantly to avoid lumps.

Once the water is fully incorporated, stir in the remaining ingredients; lentils, potatoes, herbs and seasonings.

Simmer uncovered on LOW about 2 hours, stirring occasionally. The soup is done when the lentils are very tender. Season with salt and pepper to taste.

Serve hot with a slice of crusty bread.

Equipment

My standard practice when making mosts soups is to use my enameled cast iron Dutch oven. A Dutch oven allows you to sauté and simmer on the stovetop, and the enameled (i.e., glass) surface won't react to ingredients. A good Dutch oven promotes even heating and has great heat retention, and goes from stovetop to table with ease.

You can also use a medium stockpot to make this recipe.

Storage

Lentil soup is good for up to 5 days when properly covered and stored in the refrigerator.

Freeze in an air-tight, freezer-safe container or resealable bag. For best flavor retention, eat within 3-4 months. Thaw overnight in the fridge and reheat on a stove or in a microwave.

Top Tip

To add a little extra zip, try a sprinkle of red wine vinegar or a splash of hot sauce in your lentil soup!

FAQ

More German Recipes

What to Serve with Lentil Soup

A thick slice of rye or sourdough bread and a bowl of lentil soup makes a simple, hearty lunch or dinner. It also makes a perfect soup course for a German-themed meal.

These dishes all pair exceptionally well with lentil soup:

• German Red Cabbage (Rotkohl)
• German Sauerbraten
• Hot German Potato Salad (Bavarian Kartoffelsalat)
• Rheinlander Swiss Cheese Fondue
• Classic Rueben Sandwich
• Crispy Sauerkraut Fritters (Easy Air Fryer Recipe)

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