Gluten-Free German Lentil Soup

Ingredients

• 1 cup Brown or Green Lentils
• about 450 g Smoked Sausage (Andouille or Kielbasa)
• 1 large Onion, diced
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 2 cloves Garlic, minced
• 8 cups Chicken Broth (gluten-free)
• 1 can (14oz) Diced Tomatoes
• 1 Bay Leaf
• 2 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 using a fine-mesh sieve until the water runs clear. Set aside.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the about 450 g Smoked Sausage, sliced into 1.27 cm thick rounds. Cook for 5-7 minutes, turning occasionally, until browned on both sides. Remove the sausage from the pot with a slotted spoon and set aside on a plate, leaving the rendered fat in the pot.
3. 3Add the 1 large Onion, diced; 2 medium Carrots, diced; and 2 stalks Celery, diced to the pot. Cook over medium heat (176.7°C / 175°C) for 5-7 minutes, stirring frequently, until the vegetables have softened. Add the 2 cloves Garlic, minced, and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Stir the rinsed 1 cup of Brown or Green Lentils, 8 cups of Chicken Broth, 1 can (about 400 g) Diced Tomatoes, and 1 Bay Leaf into the pot with the vegetables. Increase the heat to medium-high (190.6°C / 190°C) and bring the mixture to a boil. Once boiling, reduce the heat to low (93.33°C / 95°C), cover the pot, and simmer for 40-50 minutes, stirring occasionally, until the lentils are tender.
5. 5Stir the cooked about 450 g Smoked Sausage back into the pot along with the 2 tbsp Apple Cider Vinegar. Continue to simmer gently for 5 minutes to heat the sausage through.
6. 6Remove and discard the 1 Bay Leaf from the pot.
7. 7Season the soup with 1 tsp Salt and 0.5 tsp Black Pepper. Stir well to combine. Taste and add more salt and pepper if needed.

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