Lentil Soup with Frankfurters

Tonight we’re having lentil soup with Frankfurters. The weather is exactly right for it. Cold, damp, foggy … simply horrible but perfect for being indoors with a nice, hot soup!


1 pound Puy lentils
olive oil
3 chopped onions
2 chopped leeks (leave the dark bit out!)
2 cloves of garlic, finely chopped
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon fresh thyme leaves
1 teaspoon ground cumin
1 chopped bunch of celery (about 8 stalks)
4 chopped carrots
¾ litre of chicken stock
1/2 small tin of tomato puree
2 tbsp. malt vinegar
1 pack of Frankfurters cut into bite size pieces
freshly grated parmesan
1 bunch of chopped fresh parsley

Soak the lentils in boiling water for about 15 minutes. If you can’t get dried lentils, use the ones from a tin, they are just as good. I like green lentils, they have a peppery flavour and keep a firm texture after cooking.
Heat the olive oil in a big pot over medium heat and sauté the onions, leeks, garlic, salt and pepper, thyme and cumin for about 20 minutes until the vegetables are soft and almost translucent. Add the celery and carrots and sauté for another ten minutes. Add the stock, tomato puree and the drained lentils. Stir, cover and bring to a boil. Now reduce the heat and simmer uncovered for a good hour. Taste to see if you need more seasoning. Add the vinegar, Frankfurters and the parsley. Once the sausages are heated through (they change shape once they’re hot) the soup is ready. Sprinkle with some freshly grated parmesan once you’ve ladled the soup into bowls.
This makes a lot of soup. If you don’t want to feed the army, just take half of the ingredients. I like making lots as I freeze some of it to have “for a rainy day” 😉

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