Instructions

1. Finely chop the onion and garlic, then dice the carrot and celery .
2. In a large, heavy-based pot, heat the oil, then gently sauté the onion for 5 minutes until soft, then add the garlic, carrot and celery pieces. Add the dried herbs of your choice, then gently sweat the vegetables over low heat for about 5 minutes. You can add a couple Tbsps of water to make sure the veggies don’t stick to the base.
3. Add the vegetable stock, chopped tomatoes and bring to a boil, then add the pasta.
4. Bring to the boil again, then simmer uncovered for 10-12 minutes.
5. Meanwhile, cut the Frankfurters into 1 cm chunks and rinse & drain the lentils. When the veggies are tender, add the frankfurters and lentils to the soup and cook for another 3-5 minutes.
6. Taste the soup and season to your liking (the frankfurters are quite salty, so be careful with salt!)
7. Serve with fresh parsley scattered on top.