Baked Lentil Soup (Linsensuppe)

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“This hearty vegetable lentil soup is perked up by onion, garlic, black pepper and bay leaves; can be made vegetarian by using vegetable broth in place of the beef broth. Makes a good and satisfying autumn meal. I sometimes add a tossed salad and warm crusty bread, to round out the meal. Good with a glass of cider, too. Enjoy! From my mother's recipe files.”
2hrs 15mins
10 cups of soup

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. In a 4-quart ovenproof casserole or saucepot (such as Le Creuset or cast iron) place water, lentils, carrots, celery, beef broth, tomato sauce, onion and garlic, bay leaves, black pepper and salt.
  3. Cover casserole.
  4. Bake until lentils are tender, about 2 hours. Remove bay leaves.
  5. Serve hot with a tossed salad and hot crusty bread.
  6. Yield: 10 cups.

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