Vegan Bavarian Lentil Soup is the ultimate comfort food for cold weather and rainy days. Scoop it up with buttered crusty bread for a hearty meal!
I’m looking outside as I write this, and it’s an unbearably nice day.
You know those days in early fall where the mornings are crisp, the afternoons are hot, and the breeze scatters leaves around all day long?
As much as I feel like these days are PERFECT they stress me the eff out.
On one hand, I’m thrilled to have an excuse to make Easy Tuscan Bean Soup, Caramel Apple Sangria, and this Bavarian Lentil Soup.
On the other, I just cannot handle that summer is nearly over.
When it’s overcast I feel pretty at peace with everything. It’s like the world is telling me that fall is already here, and there’s nothing I can do about it so I might as well enjoy it.
When it’s gorgeous outside, like today, my mind is screaming “DAMNIT, ANETTA! Did you really make the most out of summer? Why don’t you go take the boat out today and enjoy the sun before it’s gone for the next 9 months? Why didn’t you spend more time in the garden? How many bonfires did you *really* have?”
As much as I could fill several posts on my strange seasonal anxiety issues, I need to snap out of it and get on board with the bright side of summer being over.
You know, like not having to shave my legs as often. Or at all.
Or how about rocking pajamas, drinking tea, and binge-watching Harry Potter movies on my couch during a rainstorm?
Plus, I’ve got 5 gallons of apple cider I pressed from my orchard fermenting in my hall closet. I mean… if that’s not something to look forward to, then I don’t know what is.
Oh yes, and this soup. THIS SOUP YOU GUYS.
It’s a Vegan Bavarian Lentil Soup and it’s every bit as tasty as my original version, even without all that bacon.
Serving it with toasted sourdough bread is mandatory. If you try to skip it, I’ll know.
Here’s the Recipe!
Vegan Bavarian Lentil Soup Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup diced onion
- 1/2 cup diced leeks - white and light green parts only
- 1/2 cup diced celery
- 1/2 cup diced carrots - unpeeled
- 1 quart vegetarian chicken broth*
- 1 1/2 cups brown lentils
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups diced yukon gold potatoes - unpeeled
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt to taste
Instructions
- Heat a large dutch oven or other heavy bottomed pot over medium heat. Add the oil and heat until shimmering. Add the onions, leeks, celery, and carrots to the pot. Saute five minutes, or until golden.
- Pour in the broth and scrape any of the brown bits on the bottom of the pot with a wooden spoon. Add the lentils, thyme, bay leaves, pepper, and nutmeg. Cook for 30 minutes on medium, covered.
- Add the potatoes and cook an additional 15 minutes, until the lentils and vegetables are tender. Stir in the vinegar and sugar, then add salt to taste. Serve with warm bread and butter.
NOTES
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Hello, German girl (with Russian background) here. I just stumbled across your blog while searching for vegetarian Thai recipes, and I have to say, everything on here looks amazing – plus, I’m sharing your love for Star Wars, Harry Potter and cats (quite rare, I know), so that makes it extra appealing 😛
Aaaaanyways, after browsing your recipes, I wanted to check out your version of this German classic and you got it just right – looks like you make it as thick as I like it! Just a few additional notes on how I make it: when roasting the greens, shortly before they’re done, I scoop them aside and let about a table spoon (or more…) of tomato puree gain some color. Then, I let some (brown) sugar caramelize, before I add the broth (or some red wine at first)… Also, I like to season my soup with mustard and that liquid Maggi stuff. AND I love adding some cubed smoked tofu to the vegetables and vegan wieners to get warm in the finished soup.
Okay, I’m done now. Happily looking forward to regularly read from you from now on!!
Just made this and it was DELICIOUS. The Polska in me swapped the thyme for marjoram, and it was DELICIOUS.
Didn’t mean to write DELICIOUS twice, but it was. My husband said it was “best soup he’s ever had.”
Haha, I’m so glad you both like it so much!!
Your food looks super good!! Especially the bread.