Vegan German Lentil Soup (Linseneintopf)

Ingredients

• 1 cup Brown or Green Lentils
• 6 cups Vegetable Broth
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 2 medium Potatoes
• 1 tsp Smoked Paprika
• 1 tsp Dried Marjoram
• 1 Bay Leaf
• 2 tbsp Olive Oil
• 1 tbsp Apple Cider Vinegar
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Measure 1 cup of brown or green lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove and set the heat to medium (350°F / 175°C). Add 2 tablespoons of olive oil to the pot.
3. 3Peel and finely dice 1 medium onion. Peel and slice 2 medium carrots into 1/4-inch thick rounds. Wash and slice 2 stalks of celery into 1/4-inch thick pieces. Add the diced onion, sliced carrots, and sliced celery to the pot. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables have softened.
4. 4Peel and cut 2 medium potatoes into 1/2-inch cubes. Add the cubed potatoes, 1 teaspoon of smoked paprika, 1 teaspoon of dried marjoram, and 1 bay leaf to the pot. Stir everything together and cook for 1 minute more, stirring constantly.
5. 5Pour 6 cups of vegetable broth into the pot and add the rinsed 1 cup of brown or green lentils. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the lentils are tender and easily mashed.
6. 6Remove the pot from the heat. Carefully remove and discard the 1 bay leaf. Stir in 1 tablespoon of apple cider vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
7. 7Serve the Linseneintopf hot. It is delicious on its own.

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