Lentil and Bacon Soup
4 servings
35 minutes
Lentil and bacon soup is a cozy and hearty dish from German cuisine that combines the deep flavor of smoked bacon, the softness of lentils, and the creaminess of cream. Historically, lentil soups were popular in Central Europe, where nutritious and simple ingredients were valued. In Germany, such soups were often made in winter to warm up on cold days. This version stands out for its richness: sautéed onions and bacon give it a caramelized aroma, while garlic adds a spicy note. It is served hot, often with crispy bread that perfectly complements the soup's texture. It is suitable for family lunches as well as cozy evenings when you crave something homemade and hearty.
1
Pour lentils with plenty of water, boil until they start to break down. Add a little salt.
- Red lentils: 1.5 glass
- Salt: to taste
2
Slice the onion into rings and the bacon into strips. Fry the bacon and onion until browned.
- Bacon: 125 g
- Onion: 2 heads
3
Add bacon and onion to the lentils, and cook for another five minutes.
- Bacon: 125 g
- Onion: 2 heads
4
Pour in the cream and turn off the heat.
- Cream 20% fat: 20 ml
5
Add sliced garlic. Let it steep for about ten minutes.
- Garlic: 1 clove
