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].
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.