German Lentil Soup (Linsensuppe - Dairy & Egg Free)

Ingredients

• 1 cup Brown or green lentils
• 6 cups Vegetable broth
• about 225 g Smoked sausage (vegan)
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 2 cloves Garlic
• 2 tbsp Tomato paste
• 1 Bay leaf
• 2 tbsp Olive oil
• 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 thoroughly under cold running water until the water runs clear. This removes any dust or debris.
2. 2Place a large heavy-bottomed pot on the stove and heat 2 tablespoons of olive oil over medium heat (176.7°C / 175°C). Add the 1 medium onion, 2 medium carrots, and 2 stalks of celery, all chopped into roughly 1.27 cm pieces. Sauté these vegetables, stirring occasionally, until they begin to soften, which should take about 5 to 7 minutes.
3. 3Add the 2 cloves of minced garlic and 2 tablespoons of tomato paste to the pot. Cook, stirring constantly, for 1 minute until the garlic is fragrant and the tomato paste darkens slightly.
4. 4Stir in the rinsed 1 cup of brown or green lentils, 6 cups of vegetable broth, and 1 bay leaf. Increase the heat to bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. The lentils are tender when they are easily mashed between your fingers.
5. 5While the soup simmers, slice the about 225 g of smoked sausage (vegan) into 1.27 cm thick rounds. During the last 10 minutes of the soup's simmering time, add the sliced smoked sausage to the pot.
6. 6Once the lentils are tender and the sausage has heated through, carefully remove and discard the 1 bay leaf from the pot. Stir in 1 tablespoon of apple cider vinegar.
7. 7Season the soup with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste the soup and add more salt or pepper if needed. Serve the German Lentil Soup hot.

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