Dairy-Free German Lentil Soup (Linsensuppe)

Ingredients

• 1 cup Brown or green lentils
• about 340 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 (about 175°C/175°C). Add the 1 medium onion, 2 medium carrots, and 2 stalks of celery, cut into 1.27 cm 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 about 340 g of smoked sausage (plant-based) into 1.27 cm thick rounds. During the last 10 minutes of the lentil simmering time, add the sliced about 340 g 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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