Lentil Soup: A traditional after-work soup based on Grandma’s recipe

I got the recipe from my grandmother Seely. I watched twice, helped three times, and then was able to make the soup myself. That’s why I’m so happy now that the temperatures are dropping and the wind bangs on the window from time to time. Then I either cook a great deal of my grandmother’s delicious lentil soup with bacon or I still have some portions left in the freezer. Tasty!

I use homemade vegetable broth for my grandmother’s delicious lentil soup. Believe me, if you make it with powder, it will never taste like happiness, comfort and the end of the day. Sorry, but that is the case. And what goes into the pot? rough polish! This is the name of the sausage that I cut into strips and later added to the soup. Hot sausages can also be enjoyed cold, for example on a slice of caraway bread with a little Dijon mustard.

Do you want to eat more vegetables and legumes but in less time? Then take a look around our slum kitchen. Not only do we have a great lentil soup recipe, but we also have other suggestions:

I love legumes – both fresh and dried. For example, when green beans are in season, I can hardly pass a market stall that displays fresh beans. But also dried legumes, such as lentils, enrich my diet a lot – for example in a delicious lentil soup with bacon. In the meantime, amateur and star chefs also agree: the superfood is incredibly versatile and incredibly delicious. Only this question divides fans: Soak lenses – should they be? We explain. You can discover more focused knowledge in our culinary school.

Bird's eye view: a bowl of lentil soup on a white background.  Topped with brown lentils, a slice of bread and fresh parsley


Delicious Grandma’s Lentil Soup with Bacon

a description

My happy moment: Lentil soup with bacon according to my grandmother’s recipe.


  1. Fry the bacon cubes in 1 teaspoon oil in a high saucepan. Add the lentils, toss once and pour into the vegetable broth. Add bay leaf. Bring the mixture to a boil, cover and simmer over low heat for 30 minutes.

  2. Clean the onions, carrots, celery and leeks and cut them into small cubes or slices. Wash the parsley and chop it finely. Fry the vegetables, not the parsley, in a high saucepan or saucepan with the remaining oil.

  3. After 30 minutes, add the vegetables, parsley, and raw Polish slices to the soup. Now wash the potatoes, peel them and cut them into small cubes. After another 15 minutes, add the potato cubes to the soup.

  4. Let the soup continue to cook until all ingredients continue to simmer. Then season with salt and pepper and serve lentil soup with dark balsamic vinegar.

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