I got an urge to eat frankfurters the other day. I vaguely remember them as being part of my childhood in some way. I think my sister used to eat them ‘raw’ and I think maybe we had them with white bread buns … nope that’s where my memory runs out – but there was definitely some nostalgia going on somewhere when I dug into this. Filling enough for dinner, but makes a cracking lunch after a brisk country walk.
It’s a recipe inspired by a visit to Germany last year, where they serve meaty, bulky, hefty soup/stews with huge pieces of sausage in them. Often with cabbage and potatoes. Nigella does a fine version, but I adapted her version after having no mace and finding that split peas never quite cook down enough before turning to mush.
Enjoy – and do leave out the frankfurters and swap chicken stock for vegetable stock for a vegan version – I’ve tried it both ways and both are equally delish.
Lentil, Frankfurter and Tomato Soup
1 large onion,diced
2 large carrots, diced
4 cloves garlic, finely chopped
200g red lentils
1 tablespoon tomato puree
1 tin chopped tomatoes
2 litres chicken or vegetable stock
2 heaped teaspoons smoked paprika
1 teaspoon thyme
1 bay leaf
1/4 teaspoon dried chilli (or more if you like things spicy!)
10 frankfurters, chopped into small chunks
- Soften the onion, carrot and garlic in the butter in a pan with the lid on for around 20 minutes – give the pan a shake in the middle to prevent it from sticking.
- Add all of the other ingredients except the frankfurters and heat at a simmer for about 1/2 hour, or until the lentils are soft – add the frankfurters for the last few minutes. You’ll need to keep stirring it otherwise the lentils will get stuck to the bottom of the pan.
This is SOUPa cheap (see what I did there?) and so I’m entering it for #creditcrunch from Fuss Free Flavours and Fab Food 4 All this April – have a look to see what else is there! It’s hosted this month by Sarah of From Plate To Pen – more on her blog!