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Lentil and Bacon Soup

A german style soup. Traditionally this calls for frankfurters but you can use a better sausage.

Yield: TBD servings


  • 1 Cup Brown lentils
  • 1 Tbs Extra virgin olive oil
  • 1 Onion
  • 1 Leek
  • 1 Carrot
  • 2 Celery sticks
  • 4 Oz. lean bacon (do not use sliced bacon)
  • 2 Bay leaves
  • 6 1/4 Cups Water
  • 2 Tbs Fresh parsley
  • 8 Oz. Sausage
  • Salt
  • Ground Pepper


  1. Finely chop the onion, leek and fresh parsley. Dice the carrot and celery. Slice the sausage into bite size pieces.
  2. Rinse the lentils thoroughly under cold running water, then drain.
  3. Heat the oil in a large pan and sauté the onion for five minutes, until soft. Add the leek, carrot, celery, bacon and bay leaves.
  4. Add the lentils. Pour in the water, then gradually bring to a boil. Skim the surface, then simmer, half covered, for about 45-50 minutes, or until the lentils are soft.
  5. Remove the piece of bacon from the soup. Trim off extra fat and cut into small cubes.
  6. Return the bacon to the soup with the parsley and sliced sausage, and season well with salt and ground black pepper. Simmer for two to three minutes, then remove bay leaves.
  7. Plate in individual bowls and garnish with chipped parsley.