Vegan Lentil Soup With Vinegar - German Style
This lentil soup is a one-pot dish that has a long tradition in Germany, and pretty much every family has their own specific recipe for lentil soup.
Back home in North Germany we liked to eat it as a full entrée with lots of vegetables and sausage. Nowadays I make vegan lentil soup and replace the sausage with more vegetables and other goodies – and the soup is still as rich and delicious as ever but much lighter and healthier. Try it out for yourself!
Serves: 4 / Ready in: 1 hr
- 2 cups green or brown dried lentils
- 1 medium onion, chopped
- 2 medium organic potatoes, scrubbed and cut into 1-inch cubes (leave the skin on to preserve nutrients)
- 2 organic carrots, cut into small slices
- 2 slices organic celery root, cut into small cubes
- 1 cup organic green celery stalk, cut into small cubes
- Soup greens consisting of: 1/2 leek, cut into thin slices, 1/2 bunch of flat leaf parsley, roughly chopped, 1/2 cup carrot leaves, roughly chopped, 3 bay leaves
- 2 cups vegetable broth
- 3 cups water
- 1 tablespoon olive oil
- 1 teaspoon mustard
- 2-3 tablespoons white wine vinegar
- 1 teaspoon caraway seeds
- 1/2 teaspoon nutmeg (or more to taste)
- Salt and freshly ground black pepper to taste
- Heat the olive oil in a medium pot and add the onions. Sautee them until they are fragrant. Then add the carrots, celery root, celery stalk, leek, and sauté for another minute.
- Add the lentils, potatoes, soup greens, caraway seeds, and nutmeg. Add vegetable stock and water. Make sure the soup ingredients are covered with the liquid, otherwise add more water.
- Cover and bring to a boil. Simmer over low heat for about 45 minutes or until the lentils are soft.
- When the soup is about ready, add the vinegar, mustard, and salt and pepper to taste. Serve with a nice thick slice of German bread. Enjoy!