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    Linsensuppe: Lentil Soup – Frankfurt’s stew delicacy

    This satisfying stew contains lots of lentils and original Frankfurter sausages. Try it on grey fall days and you will be delighted.

    • 1 cup uncooked green lentils
    • 1 1/2 quarts chicken or vegetable broth (canned or cube)
    • 3 strips bacon, chopped in small pieces (optional)
    • 1 large leek, chopped in fine rings and rinsed
    • 4 carrots, peeled and chopped
    • 2 stalks celery, cleaned and chopped
    • 1 clove garlic, peeled and crushed

    (Vegetarians/vegans, please omit the bacon, and substitute vegetable broth for the chicken broth.)

    Serve with:

    • sour cream (optional)
    • fresh parsley, finely chopped
    • (balsamic) vinegar
    • frankfurters - 1 or 2 per person (optional)

    1. Rinse lentils in a sieve under running water and discard any stones etc.

    2. Fry bacon gently in 1 tablespoon cooking oil, then add all the vegetables and cook gently, stirring frequently until they are somewhat softened.

    3. Add the lentils, stir quickly until they are mixed with the vegetables, then add the broth. Bring to a boil, then reduce the heat and simmer gently over a low heat for about one hour, or until the lentils are done (i.e. soft but not mushy). If necessary, thin the mixture a little with extra broth.

    4. To serve, ladle into bowls, add a dash or two of vinegar to taste, a dollop of sour cream and a sprinkling of parsley. To make a more substantial meal, heat 1 or 2 frankfurters per person in the simmering soup before serving.