Vegan German Lentil Soup (Linsensuppe)

Ingredients

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

Instructions

1. 1Measure 1 cup of brown or green lentils and rinse them under cold running water until the water runs clear.
2. 2Prepare your vegetables: Peel and finely chop 1 medium onion. Peel and cut 2 medium carrots into 1/4-inch dice. Wash and cut 2 stalks of celery into 1/4-inch dice.
3. 3Place a large heavy-bottomed pot or Dutch oven on the stovetop over medium heat (350°F / 175°C). Add 1 tablespoon of olive oil. Once the oil is shimmering, add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Stir in 1 teaspoon of smoked paprika, 1 teaspoon of dried marjoram, and 1 bay leaf. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Add the rinsed 1 cup of brown or green lentils and 6 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a rolling boil.
6. 6Once boiling, reduce the heat to low. Cover the pot and let the soup simmer gently for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
7. 7Stir in 1 tablespoon of apple cider vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
8. 8If you are using 4 vegan sausages, slice them and add them to the soup during the last 10 minutes of simmering to heat through.
9. 9Before serving, carefully find and remove the 1 bay leaf from the pot. Serve the Linsensuppe hot.

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