Lentil Soup
A dish from my childhood that is still a favourite of mine for crisp autumn and cold winter days. I used to prepare this lentil soup often as a student. It was cheap and would last me for several days. So this is also a perfect meal-prep dish.
Depending on your food preferences, you can add some Wiener Sausages. I also like to drizzle red wine vinegar onto the soup after serving to give the lentil soup a bit of acidity. My partner keeps telling me that his grandma used to make a similar soup with lentils that she soaked in vinegar overnight. I am still sceptic, but I might try it out at some point.
Ingredients
A dash of olive oil
2 small onions
2-3 carrots
1/4 celery root
1 leek
4-5 medium-sized potatoes
250g green or brown dried lentils
1-litre vegetable stock
Pepper & salt to taste
Optional:
2 pairs of Wienerli
red wine vinegar
Method
Chop the onions, carrots, celery root, leek and potatoes.
Heat the olive oil in a big pot on medium heat and gently fry the chopped vegetables for a moment.
Add the potatoes, season with pepper and salt, and fry for a few minutes longer. Then deglaze the vegetables with your stock and bring the soup to a boil.
Add the lentils and cook until the lentils and potatoes turn soft. Add some water if the soup becomes too thick in the process.
If using, slice the wiener sausages and add them a few minutes before serving.
