Linsensuppe mit Frankfurter
1 ham hock or approx. 1 cup of ham cubes
2 quarts Chicker, beef or ham stock (8 cups)
2 cups chopped onion (1 medium onion )
2 cups chopped celery heart, with green tops (stalks)
2 cups chopped carrots (3 large)
1 pound bag dry lentils sorted and cleaned
salt and pepper to taste
1 tablespoon dried savory leaves (May substitute dried thyme)
2 bay leaves
2 Tablespoons Hungarian paprika
a dash of nutmeg
6 Frankfurters with natural casing
Gather your ingredients
I also use a ham hock or some ham .
Youvcan use a Dutch oven or crockpot for this.
1.Simmer the ham hock or ham with the bay leaves , herbs and spices for 2 hours to develop good flavor.
2. Add the lentils and vegetables and simmer for 2-3 hours.
3. You can use thicken the soup, by taking 2 cups of the soup and puree them, or use a hand held Immersion blender and puree some of the soup right in he pot.
4. To serve ladel soup bowl 3/4 full put a heated Frankfurter on top and ladel another cup on top.