Linsensuppe mit Würstchen (German Lentil Soup with Frankfurters)

• 2 tbsp Olive oil
• 1 medium Leek
• 2 medium Carrot
• 1 small Celeriac
• 2 tsp Smoked paprika
• 250 g Dried green lentils
• 2 Bay leaves
• 1.2 liters Vegetable stock
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 4 Frankfurter
• 1 tbsp Red wine vinegar
• 10 g Fresh parsley

1. Trim and rinse the leek well, then dice it. Peel and dice the carrots and celeriac into small, even pieces so they cook at the same rate.
2. Heat the olive oil in a large pot over medium heat. Add the leek, carrots and celeriac with the smoked paprika, salt and pepper, then cook for 8 to 10 minutes, stirring, until the vegetables soften and smell sweet.
3. Stir in the lentils and bay leaves, then pour in the vegetable stock. 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 is thick.
4. Add the frankfurters and keep the soup at a gentle simmer for 5 to 7 minutes, just until the sausages are warmed through. Remove and discard the bay leaves.
5. Stir in the red wine vinegar and taste, adjusting salt and pepper if needed. Ladle into bowls and finish with the parsley.

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