Linsensuppe - German Lentil Soup

Ingredients

Parsley, fresh

2 tablespoons, finely chopped

Salt and pepper

to taste

Vegetable broth

6 cups

Thyme, dried

1 teaspoon

Bay leaf

1

Potato, medium

2, diced

Lentils, dried

1 cup, rinsed

Garlic cloves

2, minced

Celery stalks

2, diced

Carrot, medium

2, diced

Onion, medium

1, diced

Bacon strips

6, chopped

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Be careful not to burn it. Once done, remove the bacon from the pot and set aside, but keep the bacon fat in the pot for extra flavor.
2. Add the diced onion, carrot, celery, and minced garlic to the pot with the bacon fat. Stir and cook until the vegetables are softened, about 5 minutes.
3. Add the rinsed lentils, diced potato, bay leaf, thyme, and vegetable broth to the pot. Stir well, then season with salt and pepper to taste.
4. Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 45 minutes, or until the lentils and vegetables are tender.
5. Once the lentils are tender, remove the bay leaf from the soup. Use an immersion blender or a regular blender to puree about half of the soup until smooth. This will give the soup a creamy consistency while still retaining some texture.
6. Return the crispy bacon to the pot and stir to combine. Let the soup cook for an additional 5 minutes to allow the flavors to meld together.
7. Serve the Linsensuppe hot, garnished with chopped fresh parsley. Enjoy with a slice of hearty German bread for a complete meal.