German Lentil Soup with Frankfurters

Linsensuppe mit Wuerstchen is a German kitchen staple that shows up on cold-weather tables all across the country. Lentils simmered with carrots, celery, onions, and garlic form a thick, hearty base, and thickly sliced frankfurters added in the last ten minutes turn it into a complete meal.

The vinegar stirred in at the very end is what makes this taste authentically German. Two tablespoons of apple cider vinegar added off the heat brightens the entire pot and cuts through the starchy richness of the lentils. Without it, the soup tastes flat and one-dimensional. It’s a small addition that makes an outsized difference.

Use brown or green lentils here. They hold their shape after 30 minutes of simmering and give the soup texture. Red lentils dissolve into mush and turn this into more of a puree than a chunky soup.

Pro Tips

• Saute the vegetables for the full 5 minutes before adding liquid. Softening them first builds a deeper flavor base than dumping everything in cold.
• Add the frankfurters for only the last 10 minutes. They just need to heat through. Longer cooking causes them to split open and release fat into the broth.
• Add the vinegar off the heat and stir. Boiling vinegar drives off the acidity you’re trying to add.
• This soup thickens considerably as it sits. Add water when reheating to bring it back to a soupy consistency.

Variations

• Use smoked sausage (Rauchwurst) or kielbasa instead of frankfurters for a smokier, more robust meat flavor.
• Add a diced potato along with the lentils for an even heartier, thicker soup.
• Stir in a tablespoon of mustard with the vinegar for a sharper, more pungent German flavor.