German Lentil Soup (Linsensuppe - Dairy-Free, Gluten-Free)

Instructions

1. 1Prepare your ingredients: Thoroughly rinse the 1 cup of brown or green lentils under cold water. Cut the 2 medium carrots into 1.27 cm cubes. Cut the 2 stalks of celery into 1.27 cm pieces. Cut the 1 medium onion into 1.27 cm dice. Cut the 2 medium potatoes into 2.54 cm cubes. Slice the about 225 g of smoked sausage into 0.635 cm thick rounds.
2. 2Sauté the base vegetables: Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the diced carrots, celery, and onion. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables begin to soften and the onion becomes translucent.
3. 3Add remaining ingredients to the pot: Add the rinsed 1 cup of lentils, 6 cups of vegetable broth, 2.54 cm cubed potatoes, 0.635 cm sliced smoked sausage, 1 bay leaf, 1/2 tsp thyme, 1/2 tsp marjoram, 1/2 tsp salt, and 1/4 tsp black pepper to the pot.
4. 4Simmer the soup: Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 45 to 55 minutes. Stir occasionally to prevent sticking. The soup is ready when the lentils are tender and the potatoes are easily pierced with a fork.
5. 5Finish and serve: Remove the pot from the heat. Stir in the 1 tbsp of apple cider vinegar. Carefully locate and remove the 1 bay leaf from the soup. Serve the German Lentil Soup hot.

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