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How to Make Lentil Soup: Oma's Linsensuppe

Here's how to make Lentil Soup, aka Linsensuppe, just like your Oma used to make it. And when I make it, it's always when I've made a bone-in smoked ham. And, it's just before all the ham has been picked off the bone.

Ingredients:

• ½ pound (227 grams) bacon, diced
• 1 onion, diced
• 3 carrots, diced or thickly sliced
• 2 celery stalks, diced
• 1 pound (454 grams) green or brown lentils
• 1 meaty ham bone
• 8 cups (1.9 liters) water or chicken broth
• 2 bay leaves
• 2 teaspoons (12 grams) salt
• ½ teaspoon (1 grams) freshly ground black pepper
• 1 pound (454 grams) potatoes, cubed
• 2 tablespoons (30 milliliters) white vinegar, or to taste

Instructions:

1. In a large soup pot, sauté the bacon until almost crispy. Add the onions, carrots, and celery and continue sautéing for about 5 minutes.
2. Wash the lentils and pick over and remove any little stones, etc.
3. Add the lentils, ham bone, water, bay leaves, salt, and pepper to the soup pot, stirring to scrape up any browned bits on the bottom of the pot.
4. Bring to a simmer, cover, and simmer for 30 minutes.
5. Add the potatoes and continue simmering for about 15 to 30 minutes until the vegetables and lentils are tender, adding more water if the soup is too thick. Remove the ham bone. Pick off any meat from the bone and add it to the soup.
6. Add more salt and pepper if needed.
7. Stir in the vinegar, to taste, and serve.

Hints:

• Serve the lentil soup with Spätzle on the side, as they do in the Schwabian region of Germany

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: February 17, 2026