2-3 cups green lentils (dry uncooked)
1 large can of diced tomatoes
3 or 4 medium-sized potatoes, cut into 1/2- or 1-inch squares (very approximate - do what you want!)
2 or 3 carrots, chopped
2 or 3 stalks of celery, chopped
1 onion, chopped however you like
Olive oil
2-6 cloves garlic, or more, depending on your views on the necessity of garlic. I love the stuff.
6 or 8 cups of water/stock, or more if necessary
Bouillon cubes or powder (if using water); any kind is ok, I use vegetarian vegetable in case I've got vegetarians over for dinner. Follow the directions on the package for how much you need to add for the amount of water you have.
Salt, curry, and paprika to taste
Splash of red wine vinegar when serving
Optional: 1/3 cup of red wine
Optional: Sausage, cut into 1/2-inch slices, for the authentically German flavor. Or you can use hot dogs for the American taste. Or tofu dogs, if you're vegetarian but really want the sausage-like element. Hey - you've got options!
1. Sauté onions in olive oil with pinches of paprika and curry for a couple minutes to flavor the oil. (You can either do this in a separate frying pan, or do it all in the pot you intend to cook in.)
2. Add potatoes; brown for a few minutes before adding carrots, celery, and half the garlic (diced or pressed). If using sausage, add it a little while after the rest, to brown it a little.
3. When potatoes, carrots, and celery look done (15 minutes, maybe? I've never timed it... use your imagination!) add the tomatoes (with the juice in the can), lentils, stock/water, and bouillon if using it.
5. Bring to boil, and then reduce heat, adding the rest of the garlic; add curry, paprika, salt and pepper to taste. The paprika and curry add depth to the soup, but if you do it right, your guests won't know that it's curry and paprika in there. Their specific tastes should be subtle, not overwhelming. You may also need to add more bouillon (this is why I prefer powder to cubes as it gives you more control). Note that you shouldn't overspice here; the spices will become more intense as the soup cooks, and you can always adjust the spicing down the line.
6. Keep the soup at a low boil until the lentils have absorbed most of the water and are tender. (Keep an eye on it; lentils seem to be an inexact science, so you may need to add more water here and there.) When the lentils are nearly done, add the red wine. Check the taste again, adjust spices if necessary, let it simmer for a bit longer. You can let it simmer for quite a while, the soup doesn't mind, so if you're busy and forget it for an hour, it'll be fine percolating to itself on the stove.
7. Serve as a main course, with a splash of red wine vinegar. (Best to let each guest do the vinegar to taste!) Warm french bread goes well with this.
This freezes well, so if you have leftovers, they'll keep.
Suggestions? E-mail me!