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.
Ingredients
Für die Suppe
- 180 ggreen lentils
- 2 sausages (about 140 g)frankfurters
- 120 gcarrot
- 100 gcelery stalks
- 100 gonion
- 1 clove (5 g)garlic
- 150 gpotato
- 1 tbsp (15 ml)sunflower oil
- 800 mlvegetable stock
- 1bay leaf
- 1 tspdried marjoram
- 1/4 tspblack pepper
- 1/2 tsp, plus more to tastesalt
Zum Abschmecken und Servieren
- 1 1/2 tbsp (22 ml)white wine vinegar
- 1 tbsp, chopped (4 g)fresh parsley
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 6
Ladle the soup into warm bowls and sprinkle with chopped parsley. Serve immediately, ideally with crusty bread if you like.
Nutrition per serving
Notes
- •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.
Background
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.
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