Linsensuppe (German Lentil Soup with Frankfurters)
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Ingredients
- 300 g green lentils
- 4 frankfurters
- 2 carrots
- 2 celery stalks
- 1 onion
- 900 ml beef stock
- 1 tbsp red wine vinegar
Nutrition (per serving)
- Calories
- 406 kcal
- Protein
- 25.8 g
- Carbohydrate
- 45.1 g
- of which sugars
- 6.5 g
- Fat
- 12.8 g
- of which saturates
- 4.2 g
- Fibre
- 8.8 g
- Salt
- 2.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chopped onion, diced carrots and sliced celery in a large pan for 5 minutes until softened.
- 2
Add the green lentils and beef stock, bring to a simmer and cook for 25-30 minutes until the lentils are soft.
- 3
Blitz about half the soup with a stick blender for a thicker base, then stir back through.
- 4
Slice the frankfurters and stir into the soup, simmering for 5 minutes until heated through.
- 5
Stir in the red wine vinegar to taste and serve.
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