Go Back

Spiced lentil and frankfurter soup

On New Year’s Day we must eat pork with lentils if we want our year to be lucky. This spiced lentil and frankfurter soup is perfect for hangovers too – it’s hearty, smoky and really yummy. You can use rice, pearl barley or buckwheat grains according to your diet. Serve it with crusty bread.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 large onion
  • 2 cloves of garlic
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1 Tbsp tomato purée
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 2 carrots
  • 1 medium sweet potatoes
  • ½ bell pepper
  • 2 cups brown lentils
  • 1 cup buckwheat pearl barley or brown rice
  • 1 Knorr smoked chilli & tomato stock pot or similar
  • 1 vegetable stock cube
  • 8-12 frankfurters
  • 1 handful parsley or coriander leaves
  • 1 Tbsp apple cider vinegar

Method
 

  1. Finely chop the onion and garlic.
  2. Heat the oil in a large saucepan, then sauté the onion over low heat.
  3. Meanwhile, peel the sweet potato & carrots and cut them into chunks. Rinse the grains and lentils, set aside.
  4. When the onion is soft, add the garlic, oregano and ground spices, then stir for 30 seconds. Add the tomato purée and stir for another 30 seconds, then add the bay leaf grains, lentils, sweet potatoes, carrots, bell pepper and bay leaf. Add about a litre of water and the stock pot and stock cube.
  5. Bring to the boil, cover and gently simmer for about 45 minutes. Keep adding water if it’s becoming too thick.
  6. Cut the frankfurters into 4 pieces each. Chop the herbs.
  7. When the grains and lentils are tender, add the frankfurter and cook for another 3-5 minutes.
  8. Stir in the fresh herbs and vinegar. Season with freshly ground pepper.
  9. Serve with more vinegar or sour cream and fresh crusty bread.