The outstanding flavors of Linsensuppe (German Lentil Soup with Frankfurter Slices) are outstanding, giving both warmth and richness. The best frankfurters for this recipe are found at the butcher shop or deli. Commercial franks will do, if that’s your only choice.
- 1 Cup brown lentils
- 1 Tablespoon vegetable oil
- 1 onion, finely chopped
- 1 leek (finely chopped)
- 1 carrot (finely diced)
- 2 celery ribs (chopped)
- 4 ounces lean bacon
- 2 bay leaves
- 6 1/4 Cups water
- 2 Tablespoons fresh parsley (chopped, plus extra to garnish)
- 8 ounces frankfurters (sliced)
- salt and freshly ground black pepper
- Rinse lentils thoroughly under cold running water (brown lentils don't need to be soaked before cooking).
- Heat oil in a large pan and gently fry onion for 5 minutes till soft. Add leek, carrot, celery, bacon and bay leaves.
- Add lentils and water to the pan and slowly bring to a boil. Skim the surface and simmer (half-covered) for 45 to 50 minutes or till the lentils are soft.
- Remove piece of bacon, cut into small cubes (trimming off any excess fat) and return bacon cubes to the pot.
- Add parsley and frankfurter slices and season with salt and pepper to taste preference. Simmer gently for 2 to 3 minutes, remove bay leaves and serve garnished with the extra parsley.
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