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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.

Servings:

Makes 8 servings

Ingredients:

• ½ pound diced bacon
• 2 cups diced onions
• 2 cups diced or thickly sliced carrots 
• 1 cup diced celery
• 1 pound green or brown lentils
• 1 meaty ham bone 
• 8 cups water or chicken broth
• 2 bay leaves
• 2 teaspoons salt
• ½ teaspoon freshly ground pepper
• 2 -  4 cups cubed potatoes
• vinegar to taste (about 2 tablespoons)

Instructions:

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

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