Dairy-Free Lentil Soup (Linsensuppe)

Instructions

1. 1Rinse the 1 cup of green lentils in a fine-mesh sieve under cold running water until the water runs clear. Set aside.
2. 2Heat the 1 tablespoon of olive oil in a large 6-quart pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped 1 medium onion, 2 medium carrots (peeled and cut into 1.27 cm pieces), and 2 stalks of celery (cut into 1.27 cm pieces). Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
3. 3Add the about 225 g of smoked sausage, sliced into 1.27 cm thick rounds, to the pot. Cook until the sausage is lightly browned on both sides, about 3 to 5 minutes.
4. 4Stir in the rinsed 1 cup of green lentils, 6 cups of vegetable broth, 1 bay leaf, 1/2 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Increase the heat to high and bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 30 to 40 minutes, or until the 1 cup of green lentils are tender when bitten. Stir occasionally to prevent sticking.
6. 6Carefully remove and discard the 1 bay leaf from the pot. Stir in the 1 tablespoon of apple cider vinegar.
7. 7Serve the Dairy-Free Lentil Soup hot.

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