Linsensuppe – Lentil Soup

Lentils are used all around the world. They may be used in all kinds of dishes, for example salads, stews or as a side dish. They can also be used to replace meat, for example by substituting it in a Bolognese Sauce or by creating a loaf. Here’s a quick and easy version of a lentil soup from Germany.

Lentils are known to be quite healthy: They are low in calories but high in fiber, minerals and proteins. Another plus is that they are relatively low cost.

For this recipe, you may use any type of lentils – depending on the version you use, you might have to adapt cooking times slightly: Brown lentils tend to need longer cooking times, red lentils are soft more quickly.

Linsensuppe – Lentil Soup

Course: SoupsCuisine: Germany, InternationalDifficulty: Easy


Prep time


Cooking time




  • 500g lentils

  • 1 can of Vienna sausages or vegetarian sausages

  • 3 carrots

  • 2 onions

  • 1 leek

  • 1/2 teaspoon salt

  • 1/2 teaspoon oil

  • Spices to taste (e.g. nutmeg, turmeric, garlic powder, bay leave)


  • Pour 1.5 liters of water into a saucepan, add half a teaspoon of salt and bring to the boil.
  • After 10 minutes of cooking, sautée the leeks, carrots and onions in oil for 10 minutes and then add to the lentils.
  • Then add the lentils with bay leaves and cook on medium heat.
  • Add 1 teaspoon of nutmeg, turmeric and garlic powder and salt by feel. At the end, add the cut sausages.
  • Enjoy!