German Lentil Soup

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* Exported from MasterCook *

 

German Lentil Soup

 

Recipe By : Friederike Weberdiehl

Serving Size : 6 Preparation Time :0:45

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/8 pounds dried lentils -- (small green Puy

lentils are best)

3 medium potatoes

3 medium carrots -- up to 4

1/2 celeriac

1 stalk leek

1 small parsley root

3 dried laurel leaves

vegetable oil

6 1/3 cups vegetable stock w/ some red wine mixed in

tomato paste -- optional

pepper

soy sauce

sugar

red wine vinegar

 

Dice potatoes, carrots, celeriac and parsley root into fairly small cubes (about

1 cm). Cut leek in 1 cm rings.

 

Sauté the veggies in vegetable oil. Add lentils and vegetable stock (note:

lentils should be well covered!), season with soy sauce, pepper, and some sugar

(I use at least one teaspoonful). Add the laurel leaves and cook. In a pressure

cooker, this takes about 20 minutes.

 

When cooked, take out the laurel leaves and discard them, add the vinegar (to

taste) and tomato paste if desired.

 

This is a variation of a traditional German recipe. If you want to be

traditional you can serve this with a vegetarian sausage - but it is nice by

itself, and particularly good for a cold winter day. If you can't get celeriac

you can substitute celery stalks, and if you can't get parsley root you may want

to substitute it with parsnip.

 

(NOTE: This was originally in metric, and I converted it to American. The

original measurements were 500g of lentils, and 1.5 litres of stock. KES)

 

 

 

 

 

 

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