Recipes

Lentil Soup

Ingredients (serves about 4)

  • 250–300 g dried lentils (not soaked)
  • 1 large onion
  • 2 potatoes
  • 2 carrots
  • 1 piece of celery root (celeriac)
  • Water
  • Salt, pepper and mustard seeds (to taste)
  • 1 bay leaf

 

Optional seasonings

  • Summer savory
  • Galangal
  • Bertram (pellitory root)
  • A little bacon (optional)
  • 1 smoked sausage (Mettwurst)

 

Vegetarian version

Simply omit the bacon and the smoked sausage.

 

Preparation

  • Peel and finely chop the onion.
  • Dice the potatoes, carrots and celery root.
  • Sauté the onion and vegetables together in a pot.
  • Pour in the water and bring to a boil.
  • Add the seasonings.
  • If desired, add a little bacon.
  • In a second pot, cover the lentils with water.
  • Cook for 20–25 minutes (without salt).
  • Drain the lentils and keep the cooking water (for example, for other recipes).
  • Add the cooked lentils to the vegetables.
  • Season with salt, pepper and optional herbs to taste.
  • Simmer gently for a few more minutes.
  • Finally, add the smoked sausage and allow it to heat through.

 

Healthy Hildegard of Bingen spices (optional)

This lentil soup uses spices recommended by Hildegard of Bingen. They support digestion and make the soup easier to digest.

 

Summer savory

  • helps reduce bloating
  • supports the digestion of lentils and beans

 

Galangal

  • warms the body from within
  • supports digestion and vitality

 

Bertram (pellitory root)

  • stimulates digestion
  • supports nutrient absorption

 

These spices are optional and can be added to taste. The soup is also delicious without them.

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