Go Back

Lentil and Root Vegetable Soup with Frankfurters

Across much of Europe, it is traditional to eat lentils and pork on New Year’s Day as a symbol of prosperity and good fortune for the year ahead. This lentil and root vegetable soup with frankfurters is a simple, hearty way to honour that tradition. Packed with nourishing vegetables and protein-rich lentils, it’s warming, filling and full of comforting flavours. The soup itself is completely satisfying on its own and can easily be kept vegetarian or vegan. The frankfurters are added right at the end, making it easy to serve the lentil soup first to non-meat eaters, then finish the pot with sausages for everyone else. Serve it as a main course with crusty rolls or sourdough for a wholesome and lucky start to the year.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 red onion finely chopped
  • 1 celery stick finely chopped
  • 2 garlic cloves finely chopped
  • 1 large carrot peeled and chopped
  • 1 large sweet potato peeled and chopped
  • ½ small celeriac peeled and chopped
  • 1 tsp dried oregano or marjoram
  • 1 bay leaf
  • 1 Tbsp tomato purée
  • 6 ripe tomatoes roughly chopped or 1 tin chopped tomatoes
  • 750 ml ham or vegetable stock
  • 1 can 400 g brown lentils, drained and rinsed
  • 8 frankfurters
  • Chopped fresh parsley to serve

Method
 

  1. Finely chop the onion, celery and garlic.
  2. Heat the olive oil in a large saucepan over a low heat. Add the onion and celery and sauté gently until soft but not coloured.
  3. Meanwhile, peel the sweet potato, celeriac and carrot, then cut them into chunky pieces.
  4. Add the garlic and dried oregano or marjoram to the pan and stir for about 30 seconds, until fragrant.
  5. Stir in the chopped vegetables and tomato purée, cooking for another 30 seconds to coat everything well.
  6. Add the chopped fresh tomatoes (or tinned tomatoes), followed by the stock and bay leaf.
  7. Bring to the boil, then cover and simmer gently for about 25 minutes, until the vegetables are tender. Add a little extra stock if the soup becomes too thick.
  8. Cut the frankfurters into four pieces each. Add them to the soup and cook for a further 3–5 minutes.
  9. Stir in the chopped parsley and season with freshly ground black pepper.
  10. Ladle the soup into bowls and serve hot with fresh crusty bread, sourdough or rolls.