This week we want to introduce you to our medieval lentil soup. Its actually just a very basic lentil soup with lots of vegetables. Why Medieval you ask? I got inspired to recreate the soup after visiting Campus Galli in Germany. Campus Galli is a construction site where voluntary workers try to recreate a monastery following the plan of St. Gall using the methods of medieval times. If you visit the camp in the summertime, you will meet people cutting stones, rising buildings, braiding strings and creating fabric, all with the power of their hands.
When visiting this exciting place, we had this medieval lentil soup in the market place. It was perfect after all new impressions from the construction site. We even helped to weave straw into ropes for an hour or two.
The soup is mainly made with homegrown vegetables. These can differ from area to area and it’s not bad at all when every soup tastes a little bit different. When it is harvesting season and you have a garden it is the perfect meal.
You can support Campus Galli by visiting their camp next to the Bodensee (Germany) if you ever happen to be in this area. It’s really exciting to see what they do there. Maybe the church will be ready the next time you visit.
- Some Bacon
- Garden Vegetables (Potatoes, Leek, Fennel, Carrots, etc.)
- 200g Lentils
- 1 – 1,5l Vegetable stock
- Majoram, Salt and Pepper
Let everything boil for about 20 minutes
- Fry the bacon in a large pot and add the onion-like vegetables to it, in our case the leek and fry everything till it gets slightly brown.
- Add the rest of the cleaned and cut vegetables, the vegetable stock as well as the lentils to the pot and let everything simmer for about 20 minutes or until the lentils are soft and ready to eat.
- We use to have a sausage on the side but you can also eat it in a vegetarian Version without sausages and bacon. Don’t forget to season it with garden herbs or Majoran, salt and pepper and enjoy.
Check out my other soup recipes on the food page for more soups like this medieval lentil soup.