Linsensuppe mit Würstchen (German Lentil Soup with Frankfurters)

Linsensuppe mit Würstchen brings together the earthy depth of green lentils, sweet root vegetables and savoury stock in the kind of hearty soup widely associated with everyday German cooking. The lentils gently thicken the broth as they simmer with leek, carrot, celeriac and bay, giving the soup a substantial but not heavy texture. Frankfurters are warmed through at the end rather than boiled hard, keeping them juicy, while mustard and white wine vinegar add the familiar sharp finish that lifts the richness. It is filling enough for dinner, practical to make ahead, and easy to adjust with extra vinegar or seasoning at the table.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style German home cooking
Flavor profile Savoury • Earthy • Gently tangy
Techniques Simmering • Gentle reheating
Cooking style One-pot cooking • Meal prep friendly • Freezer-friendly
Time commitment Slow-cooked

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

Chef’s knife Cutting board Ladle Large pot Wooden spoon
Ingredients
Instructions
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  1. 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.
  2. 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.
  3. 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.
  4. 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.

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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
Beginner friendly One pot Freezer friendly Kid friendly
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Equipment you'll need

Chef’s knife Cutting board Ladle Large pot Wooden spoon
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Beef stock

1 cup ≈ 240 ml
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Black pepper

1 cup ≈ 110.4 g
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Dried green lentils

1 cup ≈ 192 g
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Fine sea salt

1 cup ≈ 268.8 g
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White wine vinegar

1 cup ≈ 240 ml
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Yellow mustard

1 cup ≈ 249 g
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