German Lentil Soup with Frankfurter Sausages

• 1 medium Yellow onion
• 2 medium Carrot
• 1 small Celeriac
• 1 large Leek
• 250 g Dried green lentils
• 1.2 liters Vegetable stock
• 2 pieces Bay leaves
• 1 tsp Black peppercorns
• 4 pieces Frankfurter
• 2 tbsp Red wine vinegar

1. Peel and finely chop the onion. Peel the carrots and celeriac, then cut them into small, even dice. Trim the leek, rinse well to remove any grit, then slice.
2. Rinse the lentils in a sieve under cold water until the water runs clear. Add the lentils to a large pot with the vegetable stock, onion, carrot, celeriac and leek. Stir in the bay leaves and peppercorns.
3. Bring to the boil, then reduce to a gentle simmer and cook for 35 to 40 minutes, stirring occasionally, until the lentils are tender and the soup is thick and hearty. If it becomes too thick, loosen with a splash of water from the kettle. Fish out and discard the bay leaves.
4. Slice the frankfurters into thick rounds, or leave whole if you prefer. Add them to the pot and warm gently for 5 minutes until piping hot, keeping the soup at a low simmer so the sausages stay juicy. Stir in the red wine vinegar, taste, and adjust with a little more vinegar if you like it sharper.

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