Served with Frankfurters
or boiled Knockwursts
2 medium onions, chopped
1 clove of garlic, crushed
2 medium carrots, scraped and chopped
2 stalks of celery, diced
2 tablespoons of vegetable oil
8 cups of water
2 cups of lentils, washed and drained
Bay leaves
Salt and pepper to taste
1 pound of frankfurters, sliced thickly
2 tablespoons of cider vinegar
Sauté the onions, garlic, carrots, and celery in heated oil in a soup pot for
five minutes.

Pour the vegetable mixture into a large slow cooker. Add water, lentils,
bay leaves, salt, and pepper. Turn the slow cooker on high for at least an
hour or until the soup nearly boils.

Then cook the soup on Low for three or more hours until the lentils are
just tender. Add frankfurters and cook another 10 minutes. Remove
from heat and stir in the vinegar. Remove and discard the bay leaves.
The Soup Chef presents ...
German Lentil Soup
at The Fatted Café
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