Best Rhinelander Lentil Soup Recipes

RHINELANDER LENTIL SOUP

Rhinelander Lentil Soup image

This is a wonderfully hearty lentil soup. The lentils are simmered in a beef base with a variety of vegetables, potatoes and bacon.

Provided by KREDER

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 3h45m

Yield 11

Number Of Ingredients 15

Ingredients

4 tablespoons olive oil
5 slices bacon, cut into small pieces
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
¾ cup all-purpose flour
3 ½ quarts water
2 bay leaves
2 teaspoons salt
1 cup dry lentils
2 cubes beef bouillon
1 teaspoon dried thyme
1 pinch ground nutmeg
1 pinch ground white pepper
1 cup diced potato

Steps:

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.
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.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 22.7 g, Cholesterol 8.7 mg, Fat 11.1 g, Fiber 6.7 g, Protein 7.6 g, SaturatedFat 2.7 g, Sodium 668.6 mg, Sugar 2 g

DER RHINELANDER LENTIL SOUP

Der Rhinelander Lentil Soup image

For my 10th birthday my parents took me on a three hour drive to Der Rheinlander restaurant, in Portland, OR, for my birthday. Very big hit. This savory soup was between the fondue and the main dish. It certainly woke up the appetite, I remember wanting more of everything.

Provided by Linda Hoover

Categories Vegetables

Time 3h45m

Number Of Ingredients 14

Ingredients

4 Tbsp olive oil
5 slices of bacon, cut in small pieces
1 c chopped carrots
1 c chopped onion
1 c chopped celery
3/4 c all-purpose flour
2 bay leaves
2 tsp salt
1 c dry lentils
2 cubes beef bouillon
1 tsp dried thyme
1 dash(es) ground nutmeg
1 dash(es) ground white pepper
1 c diced potatoes

Steps:

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.
3. Calories: 220 | Total Fat: 11.1g | Cholesterol: 9mg