Lentil Soup Supreme

This lentil soup takes a German-deli turn with diced bacon cooked right into the base and sauteed frankfurter slices stirred in at the end. It’s the kind of hearty, stick-to-your-ribs bowl that warms you through on a cold day.

Everything simmers together first: lentils, bacon, leeks, carrots, celery, onion, tomato paste, and bouillon. Then the whole pot gets blended smooth. That’s where the “supreme” comes in. No chunky bits, just a velvety, thick soup with deep savory flavor from the bacon and tomato paste.

The vinegar stirred in at the end is the key. It cuts through the richness and wakes up all the flavors. Without it, the soup would taste flat.

Kitchen Tips

• Cool the soup slightly before blending. Hot liquid in a blender can blow the lid off. Blend in batches with the lid cracked open slightly.
• Sauté the frankfurter slices in butter until they get a little color before adding. Browned franks have more flavor and better texture than just-warmed ones.
• The vinegar amount matters. Start with 1 tablespoon, taste, and add more if it still tastes heavy. Acid is the balancing act.
• Use a good-quality all-beef frankfurter for the best result. Cheap hot dogs can fall apart in the soup.

Variations

• Swap frankfurters for smoked sausage or kielbasa for a smokier, meatier version.
• Skip the blending step and leave it chunky for a more rustic lentil stew.
• Add a dollop of sour cream or a swirl of heavy cream when serving for extra richness.