Lentil soup: Traditional soup for after work according to grandmother’s recipe

I got the recipe from my grandmother Cilly. I watched twice, helped three times and then I was able to prepare the soup myself. That’s why I’m happy now when the temperatures are getting lower and the wind knocks on the window from time to time. Then I either make a big pot of grandma’s delicious lentil soup with bacon or I still have a few servings in the freezer. Delicious!

I use homemade vegetable stock for my grandmother’s delicious lentil soup. Trust me, if you prepare it with powder, it never tastes like happiness, comfort and the end of the day. Sorry, but that’s how it is. And what else goes into the pot? rough polishing! That’s the name of the sausages that I cut into slices and later add to the soup. Spicy sausages can also be enjoyed cold, for example on a slice of cumin bread with a little dijon mustard.

Would you like to eat more vegetables and legumes, but don’t have time? Then take a look at our soup kitchen. Not only do we have a great recipe for lentil soup, but also other suggestions:

I love legumes – either freshly picked or dried. For example, when green beans are in season, I can barely pass a market stall offering fresh beans. But also dried legumes, such as lentils, often enrich my diet – for example in a delicious lentil soup with bacon. Meanwhile, hobby chefs and celebrities also agree: superfoods are incredibly versatile and incredibly delicious. Only this question divides the fans: Soak the lenses – is it necessary? We clarify. You can discover even more concentrated knowledge in our cooking school.

Bird's eye view: bowl of lentil soup on white background.  Surrounded by brown lentils, a slice of bread and fresh parsley

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Grandma’s delicious lentil soup with bacon


My moment of happiness: lentil soup with bacon according to my grandmother’s recipe.


  1. Fry the bacon cubes in 1 teaspoon of oil in a high pan. Add the lentils, mix once and cover with vegetable stock. Add bay leaf. Let it boil, cover and cook at a low temperature for 30 minutes.

  2. Clean the onion, carrot, celery and leek and cut them into small cubes or slices. Wash and finely chop the parsley. In a high pan or pot, sauté the vegetables, not the parsley, in the remaining oil.

  3. After 30 minutes, add vegetables, parsley and chopped raw field powder to the soup. Now wash the potatoes, peel them and cut them into small cubes. After another 15 minutes, add diced potatoes to the soup.

  4. Let the soup continue to cook until all the ingredients are still cooked. Then add salt and pepper and serve the finished lentil soup with dark balsamic vinegar.

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