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    Home » Recipes » Soup & Stew

    Bavarian-style German Lentil Soup (Linsensuppe)

    June 2, 2022 • Updated: June 2, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Overhead shot of a wide brimmed bowl filled with lentil soup, garnished with fresh thyme and celery leaves. Spoonful of soup. Crusty bread on the side. Pin text reads: Bavarian-style German Lentil Soup, Adapted from Der Rheinlander, Chef Horst Mager, Portland, Oregon US

    Savory and satisfying, this classic Bavarian lentil soup with vegetables is simmered in a hearty beef and bacon base. Adapted from Chef Horst Mager's original recipe, as served at Der Rheinlander restaurant in Portland, Oregon [1963-2017].

    Overhead shot of a wide brimmed bowl filled with lentil soup, garnished with fresh thyme and celery leaves. Spoonful of soup. Crusty bread on the side.
    Jump to:
    • What's the Story Behind this Recipe?
    • What Goes into Linsensuppe
    • How to Make Der Rheinlander Lentil Soup
    • FAQs & Expert Tips
    • More German Recipes
    • 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.

    Recipe card from original source: Der Rheinlander, Portland, Oregon US, 1963-2017.

    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.

    What Goes into Linsensuppe

    German lentil soup ingredients dispalyed on a baking tray: celery, potatoes, onios, lentils, carrots, salt, nutmeg, pepper, soup base, bacon, thyme, oil, and bay leaves.

    Ingredient Notes & Substitutions

    ★ 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.

    ★ Onions: For the most robust flavor, we recommend using yellow onions.

    ★ 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.

    ★ 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!

    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.

    Overhead shot of uncooked, diced carrots, celery, onions, and bacon in a stovetop Dutch oven.

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

    Overhead shot of flour added to diced carrots, celery, onions, and bacon in a stovetop Dutch oven.

    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.

    Overhead shot of soup mix and ready to simmer. Thyme floating on top.

    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.

    Overhead shot of cooked lentil soup in stovetop Dutch oven.

    Serve hot with a slice of crusty bread.

    FAQs & Expert Tips

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

    What is the difference between green and brown lentils?

    Green lentils have a more peppery flavor and a harder exterior, so they hold their shape better and longer in a soup. Green lentils take slightly longer to cook than do brown lentils.

    Green lentils also have a higher protein content, while the brown lentil have a higher fiber content.

    45-degree shot of a wide brimmed bowl filled with lentil soup, garnished with fresh thyme and celery leaves. Spoonful of soup. Crusty bread on the side.

    More German Recipes

    • Rheinlander Swiss Cheese Fondue
    • German Dark Rye Bread
    • Traditional German Sauerbraten
    • Easy Apple Strudel (Apfelstrudel)

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    Overhead shot of a wide brimmed bowl filled with lentil soup, garnished with fresh thyme and celery leaves. Spoonful of soup. Crusty bread on the side.
    5 from 5 votes

    German Lentil Soup (Linsensuppe)

    Savory and satisfying, this classic Bavarian-style lentil soup with vegetables is simmered in a hearty beef and bacon base.
    Adapted from Chef Horst Mager's original recipe, as served at the Rheinlander Restaurant in Portland, Oregon [1963-2017].
    Print Pin Add to Shopping List Go to Shopping List
    Course: Main, Soup
    Cuisine: German
    Prep Time:30 minutes
    Cook Time:2 hours
    Total Time:2 hours 30 minutes
    Servings: 10 servings
    Calories: 375kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 10-inch Enameled Cast Iron Dutch Oven
    • 1 Wooden Spoon

    Ingredients

    US Customary - Metric
    • 3 ounces vegetable oil
    • 3 ounces bacon diced
    • 2 medium carrots diced; about ¾ cup/ 4 oz.
    • ½ large onion diced; about ¾ cup/ 4 oz.
    • 3 stalks celery diced; about ¾ cup/ 3½ oz.
    • ¾ cup flour Wondra or all-purpose flour
    • 3½ quarts water
    • 1 pound green or brown lentils
    • 1 medium potato (Yukon Gold or Russet) peeled and diced; about ¾ cup/ 4 oz.
    • 2 tablespoons Beef Soup Base e.g., Better than Bouillon, etc.
    • 2 whole bay leaves
    • 2 teaspoons kosher salt
    • 1 teaspoon dried thyme
    • ¼ teaspoon white pepper
    • ⅛ teaspoon fresh nutmeg

    Instructions

    • 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 minutes.
    • Reduce heat to MEDIUM-LOW.
      Stirring constantly, add the flour and cook for 1 minute.
    • Slowly add 3½ quarts of water, stirring constantly to avoid lumps.
    • Once the water is fully incorporated, stir in the remaining ingredients; lentils, potatoes, and seasonings.
    • Simmer uncovered on LOW about 2 hours, stirring occasionally.

    Notes

    Slow Cooker Directions: To cook this soup in a slow cooker, prepare as directed above thru Step 4, and then transfer soup to a slow cooker and cook on LOW for 4-6 hours, or until the lentils are very tender.

    Nutrition

    Serving: 1serving | Calories: 375kcal | Carbohydrates: 41g | Protein: 13g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 528mg | Potassium: 618mg | Fiber: 15g | Sugar: 3g | Vitamin A: 2126IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 4mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Mirlene says

      October 28, 2022 at 11:11 pm

      5 stars
      This lentil soup is the perfect soup to make for this time. It's been getting a little cold and this should warm us up a bit!

      Reply
      • Renée B. says

        October 29, 2022 at 7:15 am

        Thanks so much, Mirlene! Soup is always a good thing when the weather starts to turn chilly.

        Reply
    2. Chenée says

      October 28, 2022 at 10:32 pm

      5 stars
      I love lentil soup and I was SO excited to try this German version! It was so good -- thank you for sharing!

      Reply
      • Renée B. says

        October 29, 2022 at 7:14 am

        Thank you so much, Chenée! Enjoy!

        Reply
    3. MacKenzie says

      October 28, 2022 at 7:51 pm

      5 stars
      Delicious soup! Thank you for sharing. It’s so flavorful and comforting.

      Reply
    4. Emily says

      October 28, 2022 at 5:35 pm

      5 stars
      The weather has been cooling down and this German lentil soup hit the spot! So hearty and flavorful, I will definitely be making it again soon!

      Reply
    5. Andrea says

      October 28, 2022 at 4:34 pm

      5 stars
      Oh yum, beef broth, bacon, lentils and lots of veggies; sounds fantastic! I can't wait to have a great big bowl of this deliciousness.

      Reply
      • Renée B. says

        October 28, 2022 at 4:51 pm

        It is a truly cozy soup, especially this time of year.

        Reply

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