Classic German Lentil Soup with Root Vegetables
shared by Nibblore Deutsch
This traditional German lentil soup is hearty, gently smoky, and pleasantly tangy. Potatoes and root vegetables make it filling, while apple cider vinegar added at the end balances the earthy lentils. Warm the Vienna sausages separately so the soup can also be served as a vegetarian meal. • Brown lentils do not need soaking, although older lentils may require an extra 10–15 minutes of cooking. • Add the vinegar only after the lentils are tender, as acidity can lengthen their cooking time. • For a clearer, more broth-like soup, skip the blending step; for a thicker soup, purée one additional ladleful. • Replace the celeriac with the same amount of parsley root. • Use brown or green mountain lentils in place of standard brown lentils, checking the cooking time recommended for the variety. • For a meatier, smokier version, replace the Vienna sausages with cooked smoked pork sausages and heat them directly in the soup for the final 15 minutes. • For a fully vegetarian version, omit the sausages and toast an additional 0.5 teaspoon smoked paprika with the other seasonings. Once completely cooled, refrigerate the soup in an airtight container for up to 4 days. Store the sausages separately when possible. Freeze the soup without the sausages for up to 3 months; thaw overnight in the refrigerator, then reheat over medium heat while stirring, adding a little water or stock if needed.
- Total time
- 80 min
- Servings
- 6
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 300 gbrown lentils, rinsed and drained
- 2 tbspcanola oil
- 1onion, finely diced
- 2 clovegarlic, finely chopped
- 250 gcarrots, peeled and cut into 1 cm cubes
- 150 gceleriac, peeled and cut into 1 cm cubes
- 150 gleek, halved lengthwise, thoroughly washed, and thinly sliced
- 500 gwaxy potatoes, peeled and cut into 2 cm cubes
- 1.6 llow-sodium vegetable stock
- 2bay leaves
- 1 tspdried marjoram
- ½ tspcaraway seeds, lightly crushed
- 4Vienna sausages, optional
- 2 tbspapple cider vinegar, plus more to taste
- 1 tspsugar
- 1 ½ tspsalt, plus more to taste
- ½ tspblack pepper, freshly ground
- 3 tbspflat-leaf parsley, roughly chopped
Instructions
- 1Heat the canola oil in a heavy pot with a capacity of at least 5 litres over medium heat. Add the onion, carrots, celeriac, and leek, then cook for 8–10 minutes, stirring occasionally, until the onion is translucent and the vegetables have begun to soften without browning.
- 2Stir in the garlic, marjoram, and caraway seeds and cook for 30 seconds, until fragrant. Add the lentils, vegetable stock, and bay leaves, then bring to a boil over high heat.
- 3Reduce the heat to medium-low and simmer the soup gently, uncovered, for 25 minutes. Stir occasionally and skim off any foam that collects on the surface.
- 4Stir in the potatoes, salt, and pepper. Simmer gently for another 20–25 minutes, until the lentils are tender but not completely broken down and the potatoes are easily pierced with a knife. If the soup becomes too thick, add hot water in 100 ml increments.
- 5For the optional meat garnish, warm the Vienna sausages in a separate saucepan of hot, but not boiling, water during the final 8 minutes. This prevents the skins from splitting and keeps the soup base suitable for serving to vegetarians.
- 6Remove the bay leaves. Transfer about 2 ladlefuls of soup, including some potatoes and vegetables, to a tall container and blend until smooth with an immersion blender. Stir the purée back into the pot to thicken the soup without cream or flour.
- 7Stir in the apple cider vinegar and sugar, then simmer gently for 2 minutes. Taste and add more salt, pepper, or vinegar as needed. Remove from the heat and rest for 5 minutes, then serve topped with parsley and, if desired, one warmed sausage per portion.