Linsensuppe mit Frankfurter

This comforting lentil soup is thick, warming, and full of rustic flavor from tender vegetables, earthy lentils, and gently seasoned frankfurters. A splash of white wine vinegar at the end lifts the whole pot, giving the soup the bright, traditional finish that makes it especially satisfying.

Nutrition · per serving

551kcal

30gProtein

56gCarbs

23gFat

19gFiber

2 servings

Ingredients

15 items

Für die Suppe

green lentils180 g

frankfurters2 sausages (about 140 g)

carrot120 g

celery stalks100 g

onion100 g

garlic1 clove (5 g)

potato150 g

sunflower oil1 tbsp (15 ml)

vegetable stock800 ml

bay leaf1

dried marjoram1 tsp

black pepper1/4 tsp

salt1/2 tsp, plus more to taste

Zum Abschmecken und Servieren

white wine vinegar1 1/2 tbsp (22 ml)

fresh parsley1 tbsp, chopped (4 g)

Tips

•If you have time, let the soup stand for 5 minutes off the heat before serving; the broth thickens slightly and the flavors meld better.
•Brown or green lentils work best here because they hold their shape; red lentils will break down too much for this style.
•For a more traditional sweet-sour profile, add a small pinch of sugar along with the vinegar.
•If the soup thickens too much on standing, loosen it with a splash of hot water or extra stock.

Steps

1
Rinse the green lentils under cold water. Peel the carrot, onion, garlic, and potato. Dice the carrot, celery, onion, and potato into small even pieces so they cook at the same rate; finely chop the garlic. Slice the frankfurters into bite-size rounds and set aside.
180 g green lentils120 g carrot100 g celery stalks100 g onion1 clove (5 g) garlic150 g potato2 sausages (about 140 g) frankfurters
2
Heat the sunflower oil in a medium soup pot over medium heat. Add the onion, carrot, celery, and garlic with a small pinch of the salt. Cook for 4-5 minutes, stirring often, until the onion turns translucent and the vegetables begin to soften without browning; this builds a sweeter, rounder base for the soup.
1 tbsp (15 ml) sunflower oil100 g onion120 g carrot100 g celery stalks1 clove (5 g) garlic1/2 tsp, plus more to taste salt
3
Add the rinsed lentils, diced potato, vegetable stock, bay leaf, dried marjoram, black pepper, and the remaining salt. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25-28 minutes, stirring occasionally, until the lentils are tender but still holding their shape and the potato is soft.
180 g green lentils150 g potato800 ml vegetable stock1 bay leaf1 tsp dried marjoram1/4 tsp black pepper1/2 tsp, plus more to taste salt
4
Add the sliced frankfurters to the simmering soup and cook for 3-4 minutes, just until heated through. Avoid boiling hard at this stage so the sausages stay plump and the broth remains clear.
2 sausages (about 140 g) frankfurters
5
Remove the bay leaf. Stir in the white wine vinegar, then taste and adjust with a little more salt if needed. The soup should taste hearty first, then finish with a gentle sweet-sour brightness.
1 1/2 tbsp (22 ml) white wine vinegar1/2 tsp, plus more to taste salt
6
Ladle the soup into warm bowls and sprinkle with chopped parsley. Serve immediately, ideally with crusty bread if you like.
1 tbsp, chopped (4 g) fresh parsley

Origin & History

Linsensuppe is a classic German home-style soup, especially popular in southern and southwestern regions, where lentils have long been an affordable and nourishing staple. Versions with sausages such as Frankfurter or Wiener are common, and a touch of vinegar is traditional in many households to give the soup its characteristic sweet-sour balance.

german soup lentils frankfurter classic beginner stovetop

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Linsensuppe mit Frankfurter

Steps

Rinse the green lentils under cold water. Peel the carrot, onion, garlic, and potato. Dice the carrot, celery, onion, and potato into small even pieces so they cook at the same rate; finely chop the garlic. Slice the frankfurters into bite-size rounds and set aside.

180 g green lentils120 g carrot100 g celery stalks100 g onion1 clove (5 g) garlic150 g potato2 sausages (about 140 g) frankfurters

Heat the sunflower oil in a medium soup pot over medium heat. Add the onion, carrot, celery, and garlic with a small pinch of the salt. Cook for 4-5 minutes, stirring often, until the onion turns translucent and the vegetables begin to soften without browning; this builds a sweeter, rounder base for the soup.

1 tbsp (15 ml) sunflower oil100 g onion120 g carrot100 g celery stalks1 clove (5 g) garlic1/2 tsp, plus more to taste salt

Add the rinsed lentils, diced potato, vegetable stock, bay leaf, dried marjoram, black pepper, and the remaining salt. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25-28 minutes, stirring occasionally, until the lentils are tender but still holding their shape and the potato is soft.

180 g green lentils150 g potato800 ml vegetable stock1 bay leaf1 tsp dried marjoram1/4 tsp black pepper1/2 tsp, plus more to taste salt

Add the sliced frankfurters to the simmering soup and cook for 3-4 minutes, just until heated through. Avoid boiling hard at this stage so the sausages stay plump and the broth remains clear.

2 sausages (about 140 g) frankfurters

Remove the bay leaf. Stir in the white wine vinegar, then taste and adjust with a little more salt if needed. The soup should taste hearty first, then finish with a gentle sweet-sour brightness.

1 1/2 tbsp (22 ml) white wine vinegar1/2 tsp, plus more to taste salt

Ladle the soup into warm bowls and sprinkle with chopped parsley. Serve immediately, ideally with crusty bread if you like.

1 tbsp, chopped (4 g) fresh parsley

Origin & History