This is one of my favourite vegetarian soup Monday recipes for the winter. To reduce the total cooking time I soak the lentils in water for half a day and use my pressure cooker. It only takes 14 minutes on high to finish the cooking part.
- 1 onion, finely chopped
- 2 garlic gloves, finely chopped
- 1 stalk of leek, washed and cut in rings
- 2-4 tbsp. chopped fresh parsley
- 1/2 cup white wine (or 2tbsp. vinegar)
- 250g brown lentils
- 4 medium-size potatoes, peeled and cubed
- 2 small apples, peeled and cubed
- 2 tbsp. sultana raisins
- 2 cups vegetable broth
- salt, pepper, thyme, 1 glove.
- 4 tbsp. sour cream.
Heat the oil in a large pot. Add chopped onion, garlic, leek and parsley and sauté until onions are tender. Add wine and cook until evaporated. Add lentils, apple and potato cubes, raisins, broth and spices to taste. Bring to a boil, then simmer for about 45-60 minutes until lentils are tender. Add sour cream and more water if needed. Serve with fresh bread.