Recipe: German Lentil Soup with Root Vegetables

German Lentil Soup with Root Vegetables

1 pound dried lentils (about 2-1/2 cups)
(such as small green puy lentils)
3 medium potatoes
3 medium carrots
1/2 celeriac
1 stalk leek
1 small parsley root
3 bay leaves, dried, laurel
vegetable oil
1 1/2 liters vegetable stock, mixed with some
red wine
tomato paste, optional
pepper
soy sauce
sugar (1-tsp)
red wine vinegar

Schedule: 45 min total.

Dice potatoes, carrots, celeriac and parsley root into fairly small cubes (about 1 cm). Cut leek in 1
cm rings.

Saut the veggies in vegetable oil. Add lentils and vegetable stock (note: lentils should be well
covered!), season with soy sauce, pepper, and some sugar. 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. PER SERVING: 520 cals, 5.2 g fat, 8.7% cff

Sender's Notes: 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. (Contributed) to www.envirolink.org/orgs/vegweb/food/soup/2105.html

PARSLEY ROOT, is also called Hamburg Parsley and Turnip-Rooted Parsley. It is grown for its beige,
carrot-like root which tastes like a cross between a carrot and celery. Its used in parts of Europe in
soups, stews and simply as a vegetable. Substitutes: parsnip, turnip.