German lentil soup with carrots and red chili pepper
A hearty lentil soup featuring tender carrots and a hint of spice from red chili pepper, perfect for chilly days and comforting meals.
Instructions
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Prepare the Lentils
- Rinse the lentils under cold water and pick out any debris or stones.
- Place the lentils in a bowl and cover them with water. Let them soak for about 30 minutes, then drain and set aside.
- Prepare the Lentils
- Rinse the lentils under cold water and pick out any debris or stones.
- Place the lentils in a bowl and cover them with water. Let them soak for about 30 minutes, then drain and set aside.
- Sauté the Aromatics
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the diced onion, minced garlic, and chopped red chili pepper. Sauté until the onions are soft and translucent, about 5 minutes.
- Add the Vegetables and Spices
- Stir in the diced carrots and continue to cook for another 5 minutes, allowing the carrots to soften slightly.
- Add the soaked lentils to the pot, along with the vegetable broth, bay leaves, thyme, and a pinch of salt and pepper.
- Simmer the Soup
- Bring the soup to a boil, then reduce the heat to low and let it simmer, partially covered, for 25-30 minutes or until the lentils are tender and the flavors have melded together.
- Adjust Seasonings and Serve
- Taste the soup and adjust the seasoning with salt and pepper, if needed.
- Remove the bay leaves from the soup.
- Ladle the German lentil soup into bowls and garnish with freshly chopped parsley.
- Serve hot with crusty bread or rolls on the side, and enjoy the comforting flavors of this hearty soup!
Recipe notes
- Lentil Varieties: Green or brown lentils work well in this soup, as they hold their shape when cooked and provide a hearty texture.
- Soaking Lentils: Soaking the lentils helps to reduce cooking time and can make them easier to digest.
- Adjust Spice Level: Adjust the amount of red chili pepper according to your preference for spiciness. You can also leave the seeds in for extra heat.
- Vegetable Broth: Use homemade or store-bought vegetable broth for the base of the soup. You can also use chicken broth if preferred.
- This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to thin the soup.
- Fresh parsley adds a pop of color and freshness to the soup. You can also garnish with a dollop of sour cream or a squeeze of lemon juice, if desired.
Ingredients
Scaled from 1 serving
Measurement system
- 50 grams dried green or brown lentils
- 1 tablespoon olive oil
- ¼ medium onion, diced
- 1 clove garlic, minced
- ½ red chili pepper, chopped (seeds removed for less heat)
- 1 carrot, diced
- 375 ml vegetable broth
- 1 bay leaf
- Pinch of dried thyme
- Pinch of salt and pepper, to taste
- Fresh parsley, chopped (for garnish)