Vegan Lentil Soup With Vinegar – German Style

lentil soup

From Germany

This lentil soup is a one-pot dish that has a long tradition in Germany, and pretty much every family has their own specific recipe for lentil soup.

Back home in North Germany we liked to eat it as a full entrée with lots of vegetables and sausage. Nowadays I make vegan lentil soup and replace the sausage with more vegetables and other goodies – and the soup is still as rich and delicious as ever but much lighter and healthier. Try it out for yourself!

Serves: 4 / Ready in: 1 hr


2 cups green or brown dried lentils

1 medium onion, chopped

2 medium organic potatoes, scrubbed and cut into 1-inch cubes (leave the skin on to preserve nutrients)

2 organic carrots, cut into small slices

2 slices organic celery root, cut into small cubes

1 cup organic green celery stalk, cut into small cubes

Soup greens consisting of: 1/2 leek, cut into thin slices, 1/2 bunch of flat leaf parsley, roughly chopped, 1/2 cup carrot leaves, roughly chopped, 3 bay leaves

2 cups vegetable broth

3 cups water

1 tablespoon olive oil

1 teaspoon mustard

2-3 tablespoons white wine vinegar

1 teaspoon caraway seeds

1/2 teaspoon nutmeg (or more to taste)

Salt and freshly ground black pepper to taste


Heat the olive oil in a medium pot and add the onions. Sautee them until they are fragrant. Then add the carrots, celery root, celery stalk, leek, and sauté for another minute.

Add the lentils, potatoes, soup greens, caraway seeds, and nutmeg. Add vegetable stock and water. Make sure the soup ingredients are covered with the liquid, otherwise add more water.

Cover and bring to a boil. Simmer over low heat for about 45 minutes or until the lentils are soft.

When the soup is about ready, add the vinegar, mustard, and salt and pepper to taste. Serve with a nice thick slice of German bread.