Gluten-Free Lentil Soup (Linsensuppe)

Ingredients

• 1 cup Brown or Green Lentils
• 2 medium Carrots
• 2 stalks Celery
• 1 large Onion
• 2 medium Potatoes
• about 113 g Smoked Sausage
• 6 cups Vegetable Broth
• 1 leaf Bay Leaf
• 1 tbsp Apple Cider Vinegar
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 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 water until the water runs clear. While the lentils are rinsing, prepare your vegetables: dice the 2 medium Carrots into 1.27 cm cubes, dice the 2 stalks Celery into 1.27 cm pieces, dice the 1 large Onion into 1.27 cm pieces, and dice the 2 medium Potatoes into 1.27 cm cubes. Slice the about 113 g Smoked Sausage into 0.635 cm thick rounds.
2. 2Heat the 2 tbsp Olive Oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the diced 2 medium Carrots, diced 2 stalks Celery, and diced 1 large Onion to the pot. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables have softened and the onion is translucent.
3. 3Add the rinsed 1 cup of Brown or Green Lentils, the diced 2 medium Potatoes, the sliced about 113 g Smoked Sausage, the 6 cups Vegetable Broth, the 1 leaf Bay Leaf, 1 tsp Salt, and 1/2 tsp Black Pepper to the pot. Stir everything together.
4. 4Increase 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 40-45 minutes. Stir occasionally to prevent sticking. The soup is ready when the lentils are tender and easily mashed against the side of the pot.
5. 5Carefully remove and discard the 1 leaf Bay Leaf from the pot. Stir in the 1 tbsp Apple Cider Vinegar. Taste and add more salt or pepper if desired, though the sausage and broth may provide enough seasoning.
6. 6Serve the 1 cup Brown or Green Lentils soup hot.

Related Guides