Linsensuppe mit Würstchen (German Lentil Soup with Frankfurters)
Why this recipe works
- Deep savoury base: Leek, carrot, celeriac and beef stock give the lentils a rounded, savoury foundation as they simmer.
- Tangy finish: Mustard and white wine vinegar are added at the end, sharpening the soup without overpowering the earthy lentils.
- Hearty and satisfying: Tender lentils and warm frankfurters make the soup substantial enough to serve as a complete meal.
- Simple pot cooking: The vegetables, lentils and stock cook together in one pot, keeping the method straightforward and practical.
Get the most out of this recipe
Timing notes
- Warm the sausages gently: Add the frankfurters only near the end and keep the soup at a low simmer so they heat through without splitting or becoming tough.
- Most of the time is hands-off: Once the vegetables are chopped and the pot is simmering, the soup mainly needs occasional stirring while the lentils soften.
Ingredient notes
- Use firm celeriac: Firm celeriac gives the soup a clean, savoury root-vegetable flavour and holds up well during the simmer.
- Check the stock before seasoning: Beef stock varies widely in saltiness, so season lightly at first and adjust once the lentils are tender.
- Add vinegar to taste: The vinegar should brighten the soup rather than dominate it; add a little more only after tasting.
Make-ahead tips
- Keeps well for later: The soup can be refrigerated after cooling and reheated gently, adding a splash of water if it thickens.
- Freeze without the sausages: For the best texture, freeze the lentil soup base on its own and add freshly warmed frankfurters when serving.
- Reheat gently: Warm the soup in a saucepan until piping hot, stirring now and then so the lentils do not catch on the base.
Common mistakes
- Boiling the frankfurters: A vigorous boil can make the sausages split and lose juiciness; keep the soup just below a strong simmer once they are added.
- Letting the soup get too thick: Lentils continue to absorb liquid as they sit, so loosen the soup with a little water or stock when reheating if needed.
- Seasoning too early or too lightly: Final seasoning works best after the lentils have softened and the mustard and vinegar have been stirred in.
Equipment you'll need
Ingredients
Instructions
- Trim and slice the leek, then peel and dice the carrot and celeriac into small, even pieces. Rinse the lentils in a sieve under cold water until the water runs mostly clear.
- Put the leek, carrot, celeriac, lentils, beef stock and bay leaves into a large pot. Bring to the boil, then reduce to a gentle simmer and cook for 45 to 55 minutes, stirring occasionally, until the lentils are tender and the soup has lightly thickened.
- Season with the fine sea salt and black pepper. Add the frankfurters and warm gently for 5 to 7 minutes until piping hot, keeping the soup at a low simmer so the sausages stay juicy.
- Stir in the yellow mustard and white wine vinegar, then taste and adjust with a little more salt, pepper or vinegar if you like. Ladle into bowls, making sure each serving gets a frankfurter.
Recipe notes
Tips
- For a thicker soup, simmer uncovered for the last 10 minutes, stirring more often so the lentils do not catch on the base of the pot.
- If your beef stock is very salty, hold back some of the fine sea salt until the end and season to taste.
- If serving vulnerable groups, make sure the frankfurters are heated until piping hot all the way through.
Substitutions
- Replace beef stock with chicken stock for a lighter, less beefy broth.
- Replace white wine vinegar with apple cider vinegar for a fruitier tang.
- Replace yellow mustard with Dijon mustard for a sharper, more pronounced mustard flavour.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan until piping hot; add a splash of water if it has thickened. Freeze without the frankfurters if possible, then add freshly warmed frankfurters when serving.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 20min (20min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Mustard
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