Winter-Soulfood with a zing: Linsensuppe mit Lemon Dill Kraut

Winter soul food with a zing: lentil soup with lemon dill cabbage

Dice onions and braise in olive oil for 5-10 minutes. Add the diced vegetables and cook for about 5 minutes. Drain the soaked lentils and add to the vegetables, pour in about 1.25 liters of water and cook for about 20 minutes, adding some broth and garlic if necessary.

Meanwhile, slice the cleaned mushrooms. Heat olive oil in a pan. Add mushrooms, season with salt and pepper. Fry the mushrooms until they have absorbed water and are fragrant. Flavor with lemon juice.

Season the lentils with salt, pepper, vinegar or lemon juice and maple syrup.

Place lentils in a bowl. Scatter mushrooms and lemon & dill cabbage on top.

Bon appetit!

For 4 people

500g brown lentils, soaked for 8 hours or overnight

1 onion

1 carrot

1 piece of celery

1 piece of leek

200 grams of mushrooms




possibly vinegar or lemon juice, maple syrup

1 clove (fermented) garlic

1 glass of LoveCraftKraut Lemon & Dill

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