This recipe for lentil and frankfurter soup provides a hearty meal that can be eaten all year round. The lentils provide a thick puree which carries the smoky flavour of the frankfurters. The frankfurters themselves provide a nice chewy texture to the lentil puree. This is a yummy soup and a must try. The flavour improves with age so if possible make a day ahead. Please note this soup benefits from the addition of the frankfurters. If you do not like frankfurters or are looking for a vegetarian soup, follow a different recipe.
Serves 4 as a main meal or 6 as a starter
- A packet of 5 smoked frankfurters – the thin ones, chopped into 1cm lengths
- 100g Red Lentils
- 1 large onion chopped
- 1 x 400g tin of chopped tomatoes
- 1 ltr chicken or vegetable stock
- 2tbsp tomato puree
- A dash of oil or butter
- 1 bay leaf
- Salt and pepper to taste
You will also need
- 1 large saucepan
- Hand blender or food processor
- Fry the onion in a little oil or butter until golden
- Add the stock, tomatoes, lentils, tomato puree and bay leaf. Bring to the boil and simmer gently for 25 mins stirring occasionally to ensure the lentils do not stick.
- Allow the soup to cool slightly, then puree.
- Add the chopped frankfurters and leave for 30 mins or overnight for the flavours to infuse
- Adjust the seasoning to taste, you may not need salt.
Serving suggestions, variations hints and tips
- I am happy to eat this soup on it’s own however if you want to add a bit of toast or crusty bread it will make a more filling meal
- Don’t overdo the salt
- The tined tomatoes are not essential to the flavour so can be missed out.
- Frankfurters come in packs of 10. They freeze well so use half now and half when you make it again next week!
This soup was one that John brought to the marriage so to speak. It is one he used to make in a pressure cooker. I have adapted it for a saucepan cooking method as I never got on with a pressure cooker. If pressure cooking follow the method and pressure cook for 10 mins before pureeing.
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