Red Lentil-Sauerkraut Soup

 

This soup combination exists and tastes and smells absolutely divine. It is a brothy soup with lots of probiotic potential so is particularly comforting for those who are not well, or if you are recovering from an illness. But also yummy for the rest of the people dining with you!

INGREDIENTS

1 red onion, chopped

4 small garlic cloves, chopped fine

6 cups water

splash of apple cider vinegar

pinch of salt

1 cup red lentils, picked over and washed

2 medium carrots, cut small

1 small tomato, chopped (or 4-6 tiny tomatoes, halved)

1 cup + of sauerkraut (I use organic sauerkraut in a glass jar-- worth the extra cost)

DIRECTIONS

Heat the soup pot on the burner for a few minutes on high, and add the onions and garlic, reducing heat a couple of notches and stirring the onions/garlic vigorously until the scent fills the air. 

Add in lentils, carrot and tomato and cover with water.

 Cook on medium-low heat until carrots are soup-soft and lentils are mushy.

Add a splash of apple cider vinegar and a pinch of salt

Add extra water as needed to maintain soup quantity and flavour

When carrots are soft and soup appears done, spoon in the sauerkraut.

Eat hot (or warm) with a nice slice of bread of choice.

NOTE: Add in other vegetable pieces and spices that are desirable to you. I added in about a cup of fresh green bean pieces and a diced red bell pepper. I also added fresh-ground black pepper to the finished soup, We also skipped the apple cider vinegar and salt.