Dairy-Free German Lentil Soup (Linsensuppe)

Ingredients

• 1 cup Brown or green lentils
• 12 oz Smoked sausage (plant-based)
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 cloves Garlic
• 6 cups Vegetable broth
• 1 Bay leaf
• 0.5 tsp Dried thyme
• 1 tbsp Apple cider vinegar
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Rinse the 1 cup of brown or green lentils under cold running water in a fine-mesh sieve until the water runs clear, then drain them well.
2. 2Heat a large heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add the 1 medium onion, 2 medium carrots, and 2 stalks of celery, cut into 1/2-inch pieces. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften. Add the 2 cloves of garlic, minced, and cook for 1 minute more until fragrant.
3. 3Add the rinsed 1 cup of brown or green lentils, 6 cups of vegetable broth, 1 bay leaf, and 0.5 teaspoon of dried thyme to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 to 40 minutes, or until the lentils are tender when pierced with a fork.
4. 4While the soup simmers, slice the 12 oz of smoked sausage (plant-based) into 1/2-inch thick rounds. During the last 10 minutes of the lentil simmering time, add the sliced 12 oz of smoked sausage to the pot.
5. 5Once the lentils are tender and the sausage is heated through, remove the pot from the heat. Stir in the 1 tablespoon of apple cider vinegar, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Remove and discard the 1 bay leaf. Serve the soup hot.

Substitutions

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