Classic vegan lentil soup with smoked tofu

Ingredients for 8 servings:

• 500 g lentils, brown
• 5 m.-sized potatoes
• 1 leek(s)
• 1 parsnip(s) and/or smaller celery
• 5 m.-sized carrot(s)
• 2 small onions
• 175 g smoked tofu, depending on package size and taste up to double the amount
• Vinegar or white balsamic vinegar
• salt and pepper
• Marjoram, fresh or dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Rinse and soak the lentils in approximately 2.5-3 liters of water, bring to a boil, and simmer gently for approximately 25 minutes. At the same time, begin the other preparations. Peel and dice the potatoes. Trim and dice the parsnips and carrots. Add everything to the lentils after approximately 25 minutes. The potatoes can be added a little earlier, if desired. Add a little vinegar and salt. Slice the leek into rings and add to the soup. Simmer the soup for approximately 15-20 minutes. Slice the onions, dice the smoked tofu, and fry both in a pan. After approximately 15-20 minutes, add the onions and tofu to the soup. Simmer the soup for approximately 5 minutes and season with a little pepper, more salt, and a lot more vinegar, as well as fresh or dried marjoram. The lentil soup also freezes well.