LinsensuppeGerman lentil soup

• 250 g1 1/4 cups brown plate lentils (Tellerlinsen), rinsed; no soaking needed
• 1 bunch of soup vegetables (Suppengrün), carrot, celeriac or celery, leek, parsley; peeled and finely diced
• 1 onion, finely diced
• 1 tbsp oil
• 150 g5 oz smoked streaky bacon or smoked ham, in one piece
• 2 bay leaves
• 1.5 litres6 cups water, or light stock
• 500 g1.1 lb potatoes, peeled, cut in rough cubes
• 4 Wiener sausages, about 80 g each, sliced
• 2 to 3 tbsp white wine vinegar, to taste
• 1 to 2 tsp sugar
• salt and pepper, to taste

Method

1. 1

   1. Heat the oil in a large pot and soften the onion.

2. 2

   2. Add the diced soup vegetables, the lentils, the piece of bacon and the bay leaves, then pour in the water.

3. 3

   3. Bring to the boil, cover and simmer for about 25 minutes.

4. 4

   4. Add the potatoes and cook another 20 minutes, until the lentils and potatoes are tender.

5. 5

   5. Take out the bacon, cut off the rind and dice the meat; slice the sausages.

6. 6

   6. Return the bacon and sausage slices to the soup and heat through for a few minutes.

7. 7

   7. Season with salt, pepper, the vinegar and the sugar, tasting until pleasantly sour-sweet.

8. 8

   8. Serve hot, with parsley if you like.