Lentil Soup

Lentil Soup has always been a favorite in my family. When I was a kid, I didn’t always enjoy it; it was brown, boring, and always tasted the same. But as an adult, I came to love it more than I thought possible. Every winter, it’s become one of our most popular soups, one we put on heavy rotation. It’s not just that lentils are cheap and the soup simple to make ahead of time. There’s something inherently comforting about lentils that just makes things feel right.

Tips and Tricks

What kind of lentils?

There’s a wide variety of lentils available at most grocery stores. For this soup however, I’d stick with either brown or green lentils, which have the same consistency and texture.

Do I need a meat alternative or meat?

The original recipe for this calls for kielbasa sausage. If you’re not a plant-based eater, feel free to include that instead of a fake meat. If you’re interested in adding a meat alternative, but aren’t interested in the Tofurkey, try out something new!

Of course, you can always leave that part our entirely.

Why red wine vinegar?

Adding a tablespoon of red wine vinegar to the soup has always been a Zorn family tradition. But if you aren’t interested, feel free to skip that step and enjoy on its own.

Ingredients:

  • 2 1/2 cup lentils, rinsed

  • 12 cups water

  • 3 stalks celery

  • 1 large onion, chopped

  • 4 bay leaves

  • kosher salt

  • pepper

  • 1 lb. tofurkey beer brats (or another meat alternative), chopped into small 1/4 inch coins (optional)

  • 3 - 5 carrots, peeled and chopped into 1/4 inch coins

  • red wine vinegar, for serving

Directions:

Be sure your lentils are well-rinsed. In a large soup tureen filled with the 12 cups of water, add the lentils, celery, onion, bay leaves, a tablespoon of kosher salt, and a bit of pepper. Heat over medium-high heat until boiling, then turn on low (enough so the soup is simmering), and partially cover. Let cook for an hour.

(*Note: you might want to check in on the soup after 30 minutes, to be sure you don’t need to add more water).

After the first hour of cooking, add the tofurkey sausage and cook for another hour on low heat. Stir every few minutes (otherwise some of the lentils may stick to the bottom of the soup pan) and add more water as needed.

Take out the celery with a slotted spoon and toss. Add the carrots and cook for another twenty minutes, or until the carrots are soft.