Recipes · Soups & stews
Lentil Soup with Potatoes
AI-written · not yet kitchen-tested
Brown lentils need no soaking and make the soup filling even without meat. The splash of vinegar at the end is the old trick that turns a plain stew-like pot into a well-rounded soup.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 250 g (8.8 oz) lentils brown
- 1 onion
- 1 carrot
- 100 g (3.5 oz) celery root
- 1 leek
- 2 waxy potatoes about 300 g (11 oz)
- 2 tbsp oil
- 1 tbsp tomato paste
- 1.2 l (5 cup) vegetable broth
- 2 bay leaves
- 1 tsp dried marjoram
- 2 tbsp apple cider vinegar or red wine vinegar
- salt and pepper to taste
- 2 frankfurters optional
Method
- Rinse the lentils in a sieve under cold water. Peel and dice the onion, carrot and celery root, cut the leek into rings, and peel the potatoes and cut them into cubes of 1.5 cm (1/2 inch).
- Heat the oil in the pot and sauté the onion, carrot and celery root for 5 minutes. Add the tomato paste and toast it for 1 minute.
- Add the lentils, broth, bay leaves and marjoram, bring to a boil and simmer gently for 15 minutes.
- Add the potatoes and leek and simmer for another 20 minutes, until the lentils and potatoes are tender.
- Remove the bay leaves. If you like the soup thicker, purée one ladleful and stir it back into the pot. If using, warm the sliced sausages in the soup for 5 minutes.
- Season with vinegar, salt and pepper. Start with 1 tablespoon of vinegar and add more to taste.
Tip: Use brown lentils. Red lentils fall apart into mush after only 15 minutes, which makes it a different dish.
Tip: The soup gets thicker overnight. Add a little broth or water when reheating.