Lentil soup with frankfurter sausages is a comforting dish with deep roots in the home cooking of various Latin American countries. Lentils, a very nutritious and ancient legume, have been an essential part of the diet in this region due to their flavor, protein value, and easy cultivation. In countries like Mexico, Colombia, and Argentina, this soup is enjoyed as a main dish during cool seasons or to recover from an illness, thanks to its smooth texture and its ability to nourish and warm the body.
The use of frankfurter sausages adds a modern and practical touch that complements the traditional flavor of the lentils. Depending on the place, this dish may have different names: in Mexico it is commonly called "Lentil soup with sausages," in Colombia simply "Stewed lentils," and in Argentina it is often known as "Lentil stew with sausages." Despite regional variations, the essence of the recipe remains, combining simple ingredients that evoke home and family cooking.
How to prepare Lentil Soup with Frankfurters
Ingredients: Lentils, water, bacon, leeks, carrot, celery, onion, vegetable oil, unbleached flour, vinegar, frankfurter sausages, ketchup, salt, and black pepper.
Steps:
Wash the lentils thoroughly.
In a 2 1/2-quart saucepan, boil 6 cups of water.
Add the lentils, bacon, leek or green onion, carrot, and celery.
Simmer, partially covered, for 30 to 40 minutes.
Meanwhile, in a skillet, sauté the chopped onion in vegetable oil until soft.
Sprinkle flour over the onion and stir.
Reduce the heat, stir constantly, and cook until the flour turns a light brown color.
Do not burn the flour.
Incorporate 1/2 cup of hot lentil soup into the browned flour.
Whisk with a wire whisk until well combined.
Add the vinegar while whisking.
Add the contents of the skillet to the lentil pot and mix.
Cover and simmer for 30 minutes or until the lentils are tender.
Add the frankfurter sausages and tomato ketchup.
Cook until the sausages are heated through.
Season with salt and pepper and serve hot.
