Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion, carrots and celery for 8 minutes until soft.
8 min - 2
Stir in the tomato purée and marjoram for 1 minute. Add the lentils, potatoes, stock and bay leaves.
- 3
Bring to the boil, then simmer with the lid half on for 35 minutes until the lentils and potatoes are soft.
35 min - 4
Add the sliced frankfurters and warm through for 5 minutes.
5 min - 5
Remove the bay leaves, stir in the vinegar and season to taste. The vinegar is traditional and lifts the whole soup.
- 6
Serve in deep bowls with crusty bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.