German Lentil Soup with Frankfurters
Cozy up with a bowl of hearty German Lentil Soup with Frankfurters, a comforting dish that combines earthy lentils, tender vegetables, and savory frankfurters for a meal that warms the soul. This traditional recipe shines with its medley of wholesome ingredients like carrots, celery, and potatoes, simmered to perfection in a flavorful vegetable broth infused with garlic, marjoram, and a hint of bay leaf. The addition of smoky, sliced frankfurters takes this soup to the next level, making it a satisfying and protein-packed option for lunch or dinner. Ready in just over an hour, this one-pot wonder is perfect for meal prepping or feeding the whole family. Serve it piping hot, garnished with fresh parsley, and pair it with crusty bread for an authentic German-inspired experience!
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Recipe Information
Ingredients
- 250 grams green or brown lentils
- 1.5 liters water
- 2 pieces vegetable broth cube
- 1 medium onion
- 2 medium carrot
- 2 pieces celery stalk
- 3 medium potatoes
- 2 pieces garlic cloves
- 1 piece bay leaf
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 pieces frankfurters
- 2 tablespoons parsley (optional, for garnish)
Instructions
Rinse the lentils under cold water and set aside.
In a large pot, heat the olive oil over medium heat.
Peel and finely chop the onion, garlic, and carrots. Dice the celery and potatoes into small cubes.
Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until fragrant.
Add the carrots, celery, and potatoes to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the water and add the vegetable broth cubes. Stir to dissolve the cubes.
Add the rinsed lentils, bay leaf, dried marjoram, salt, and pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes until the lentils and vegetables are tender.
While the soup is simmering, slice the frankfurters into 1-inch pieces.
Once the soup is cooked, add the frankfurters to the pot and let them heat through for 5-7 minutes.
Taste the soup and adjust seasoning with more salt or pepper if needed.
Serve the soup hot in bowls, and garnish with chopped parsley if desired.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6413 mg | 279% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 28.9 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 5351 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
