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Oma's Red Lentil Soup Recipe

A hearty red lentil soup recipe, aka rote Linsensuppe, is so easy to make. Once cooked, the red lentils take on a reddish-golden color and taste similar to yellow split pea soup. It's a staple in winter, but is good all year round. 

Ingredients:

• 1 pound (454 grams) smoked sausages, ham, kielbasa, or wieners
• 1 pound (454 grams) red lentils, rinsed
• 2 - 3 potatoes, peeled and diced
• 1 onion, diced
• 2 carrots, diced
• 1 - 2 celery ribs, diced
• 8 cups (1.9 liters) water
• 2 - 3 vegetable bouillon cubes
• salt and freshly ground black pepper, to taste

Instructions:

1. Cut the meat into bite-sized pieces. If you want to leave the sausages whole for serving, pierce them several times to let the flavors mingle into the soup.
2. Put the meat in a large stock pot. Add the lentils, potatoes, onions, carrots, celery, water, and bouillon cubes. Bring to a boil.
3. Reduce the heat, cover, and simmer for at least 20 minutes, stirring occasionally.
4. Season with salt and pepper, and serve.

Notes/Hints:

• If soup is too thick, add extra water. If it's too thin, stir in some instant mashed potato flakes.
• You can adjust the quantities of potatoes, onions, carrots, celery, and onion to your taste.
• If you like, add some chopped garlic or garlic powder. 
• Green (or brown) lentil soup is made the same way - you may need to add extra water. This will also take longer to cook - I usually simmer this for about one hour. Stir occasionally. 
• Check out this vegan lentil soup that I make this one in the slow cooker.
• Instead of the bouillon cubes, I often just use Vegeta powder to taste, before I season with salt.

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Updated: March 15, 2026