This classic German Lentil Soup with Frankfurters is the ultimate comfort food for chilly evenings. The dish combines earthy quick-cooking lentils with smoky bacon, aromatic leeks, and tender carrots, creating a rich and satisfying base. A traditional roux made from browned flour and vinegar adds a distinctive tangy depth and velvety texture that sets this soup apart. Hearty frankfurters and a touch of tomato catsup provide a savory finish, balancing the sweetness of the vegetables. It’s a rustic, home-style meal that warms the soul. Perfect for family dinners or meal prep, this soup tastes even better the next day as the flavors meld together. Simple to prepare with pantry staples, it delivers robust flavor in every spoonful.
Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters)
Description
This classic German Lentil Soup with Frankfurters is the ultimate comfort food for chilly evenings. The dish combines earthy quick-cooking lentils with smoky bacon, aromatic leeks, and tender carrots, creating a rich and satisfying base. A traditional roux made from browned flour and vinegar adds a distinctive tangy depth and velvety texture that sets this soup apart. Hearty frankfurters and a touch of tomato catsup provide a savory finish, balancing the sweetness of the vegetables. It's a rustic, home-style meal that warms the soul. Perfect for family dinners or meal prep, this soup tastes even better the next day as the flavors meld together. Simple to prepare with pantry staples, it delivers robust flavor in every spoonful.Directions
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Rinse the lentils thoroughly under cold water until the water runs clear.
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Finely chop the leek (or green onion), carrot, celery, and onion.
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In a large saucepan, bring 6 cups of water to a boil.
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Add the rinsed lentils, diced bacon, chopped leek, carrot, and celery to the boiling water.
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Reduce heat, cover partially, and simmer for 30 to 40 minutes.
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Meanwhile, heat vegetable oil in a small frying pan over medium heat.
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Sauté the chopped onion until soft and translucent.
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Sprinkle the flour over the onions and stir constantly to combine.
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Lower the heat and cook the flour mixture, stirring constantly, until it turns a light golden brown. Do not burn the flour.
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Carefully stir 1/2 cup of the hot lentil soup into the browned flour mixture in the frying pan.
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Whisk vigorously with a wire whisk until the mixture is smooth and well-blended.
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Stir the vinegar into the thickening mixture.
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Pour the contents of the frying pan back into the main soup pot and stir well to combine.
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Cover and continue to simmer for another 30 minutes, or until the lentils are tender.
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Add the thickly sliced frankfurters and tomato catsup to the soup.
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Cook for a few more minutes until the frankfurters are heated through.
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Season with salt and black pepper to taste.
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Serve hot.
Nutrition Facts
Servings 6 cups
- Amount Per Serving
- Calories 373.9kcal
- % Daily Value *
- Total Fat 21.4g33%
- Saturated Fat 7.1g36%
- Cholesterol 23.0mg8%
- Sodium 888.0mg37%
- Total Carbohydrate 20.6g7%
- Dietary Fiber 6.7g27%
- Sugars 4.9g
- Protein 24.8g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
