Linsensuppe German Lentil Soup with Frankfurter Slices
Warm, hearty, and brimming with Old-World charm, Linsensuppe, or German Lentil Soup with Frankfurter Slices, is a comforting dish that brings authentic German flavors to your table. Packed with tender brown or green lentils, aromatic vegetables, savory Frankfurter sausage slices, and a hint of tangy white vinegar, this soup is both nourishing and satisfying. Simmered in a rich vegetable broth with bay leaf and thyme, every spoonful is bursting with earthy, herbaceous notes. Easy to prepare in under an hour, this classic dish is perfect for cozy weeknight dinners or meal prep. Serve it steaming hot with crusty bread or pretzels to truly embrace its rustic German roots.
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Recipe Information
Ingredients
- 250 grams dry brown or green lentils
- 1.5 liters vegetable broth
- 1 medium yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 2 medium potatoes
- 2 cloves garlic cloves
- 2 tablespoons olive oil
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon white vinegar
- 4 links Frankfurter sausages
- 2 tablespoons fresh parsley
Instructions
Rinse the lentils thoroughly under cold water and set aside.
Peel and finely chop the onion and garlic. Peel and dice the carrots and potatoes into small cubes. Chop the celery into small slices.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic 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 vegetable broth and add the rinsed lentils, bay leaf, and dried thyme. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the lentils and vegetables are tender.
While the soup is cooking, slice the Frankfurter sausages into bite-sized pieces. Set aside.
Once the lentils are tender, remove the bay leaf. Add the salt, black pepper, and white vinegar to the soup. Adjust seasonings to taste.
Add the Frankfurter slices to the pot and let them heat through for 5 minutes.
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Serve the Linsensuppe hot with crusty bread or pretzels on the side.
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 8048 mg | 350% | |
| Total Carbohydrate | 371.6 g | 135% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 48.3 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 7822 mg | 166% | |
*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.
