Linsensuppe (Lentil Soup)

	Photo: © Maren Wischnewski - Fotolia.com

1/2 lb (8 oz) Dried Lentils
1/4 lb bacon, cut into small pieces
3 tablespoons Vegetable Oil
1 Leek, sliced into thin rings
2 large Carrots, chopped small
2 small Onions, chopped small
4 small Potatoes, chopped small
2 tablespoons Tomato Paste
8 cups Chicken Broth
3 tablespoons Flour
3 Sausages (like Knackwurst or Frankfurters)
Salt & Pepper
Parsely for decoration
Apple Cidar Vinegar (optional)

Rinse the lentils using a colander. Add lentils to a large pot, cover with water, and allow to soak for at least 2 hours. Drain water.

In a large stock pot, fry the bacon pieces briefly. Add the oil and onions and continue frying until the onions start to brown slightly. Mix in the chopped vegetables and leek rings. Add the chicken broth and soaked lentils. Mix in the tomato paste.

Bring soup to a boil. Reduce heat and allow soup to simmer for 45-50 minutes (cook a little longer if you prefer the lentils softer).

Add flour to a cup with a little cold water. Stir into soup and allow soup to cook for another few minutes. Turn off the heat.

Cut the sausages into bite-sized slices. Add to the soup. Let soups stand covered for 10 minutes to warm the sausages.

Season soup with salt and pepper. Optionally (but traditional) add a dash of vinegar to taste. Before serving, garnish each bowl of soup with a little chopped parsely.

Serve with bread rolls, Pretzel rolls (Laugenbrötchen), or a hearty German bread like Bauernbrot.