Ingredients for Bavarian Lentil Soup
- 1/2 pound bacon
- 1 large onion
- 2 carrots
- 2 celery stalks
- 0 tablespoons white vinegar
- 4 cups beef broth
- 0 cups chicken stock
- 1 cup brown or green dried lentils
- 0 tablespoons Worcestershire sauce
- 0 teaspoons oregano
- 0 bay leaves
- 0 teaspoons fennel seed
- 4 cooked hot dogs
- 1/4 teaspoon salt, plus more to taste
- 0 teaspoons white pepper
- 1 large fennel bulb
- 2 tablespoons apple cider vinegar
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon black pepper, plus more to taste
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How to Make Bavarian Lentil Soup
- Dice 1/2 pound bacon into 1/2-inch pieces. Add bacon to a large heavy-bottomed stockpot or Dutch oven and cook over medium heat until crisp, about 8-10 minutes. Remove bacon with a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
- Add 1 large fennel bulb (finely chopped), 2 carrots (chopped), 2 celery stalks (chopped), and 1 large onion (chopped) to the pot. Cook until softened, about 5-7 minutes.
- Add 2 tablespoons of apple cider vinegar and cook for 1 minute more.
- Pour in 4 cups of beef broth and 2 cups of vegetable broth. Bring to a simmer.
- Stir in 1 cup brown or green lentils, 1 teaspoon dried thyme, 1/2 teaspoon dried marjoram, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until lentils are tender.
- Add 4 cooked hot dogs, sliced, to the soup during the last 5 minutes of cooking time. (Optional: You can substitute Italian sausages if you prefer).
- Season to taste with additional salt and pepper. Garnish with the reserved crispy bacon before serving.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
9g
Fat
16g
Carbs
5g
