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German Lentil Soup

What you need: 

500 g dried lentils (small green Puy lentils are best)
3 medium potatoes
3-4 medium carrots
1/2 celeriac
1 stalk leek
1 small parsley root
3 dried laurel leaves
vegetable oil
1 1/2 litres vegetable stock with some red wine mixed in
tomato paste (optional)
pepper, soy sauce, sugar, vegan red wine vinegar

What you do: 

Dice potatoes, carrots, celeriac and parsley root into fairly small cubes (about 1 cm). Cut leek in 1 cm rings.
Sauté the veggies in vegetable oil. Add lentils and vegetable stock (note: lentils should be well covered!), season with soy sauce, pepper, and some vegan sugar (I use at least one teaspoonful). Add the laurel leaves and cook. In a pressure cooker, this takes about 20 minutes.
When cooked, take out the laurel leaves and discard them, add the vinegar (to taste) and tomato paste if desired.
This is a variation of a traditional German recipe. If you want to be traditional you can serve this with a vegetarian sausage - but it is nice by itself, and particularly good for a cold winter day.

Preparation Time: 
45 min
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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