Rheinlander Lentil Soup

I've always loved the Rheinlader lentil soup. Which is surprising since I despise most legumes (eating them normally results in my "blech face," as my family likes to call it). I thought I'd try cooking it some time and thus have included here as a reminder.

Here is the "original" recipe (though not sure if it's legit or not):

Ingredients 

4 tbsp olive oil
5 slices of bacon, cut into small pieces
1 c chopped carrots
1 c chopped onions
1 c chopped celery
3/4 c all-purpose flour
3.5 quarts water
2 bay leaves
2 tsp salt
1 c dry lentils
2 cubes beef bouillon
1 tsp dried thyme
1 pinch ground nutmeg
1 pinch ground white pepper
1 c potatoes, diced

Directions

1. In a large pot over medium high heat, combine the oil, bacon, carrots, onions and celery. Saute for 5 minutes, or until bacon is crisp. Stir in the flour until it's dissolved and mixture is pasty.

2. Slowly add the water, stirring constantly. Then add the bay leaves, salt, lentils, beef base, thyme, nutmeg, white pepper, and potatoes. Stir all together well, bring just to a boil, reduce heat to low and simmer for 3 hours.

Suggested Changes

1. Add extra carrots, lentils, and potatoes

2. Reduce flour to 1 c and water to 3 quarts

3. Omit olive oil and bouillion for heartier and healthier soup

4. Use chicken broth for 2 qts. of liquid

5. Add 1 tsp powdered onion and 1 tsp powdered garlic

Comments

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