Lentil And Frankfurter Soup

• 5 ounces red lentils or 5 ounces yellow lentils
• 2 large potatoes, chopped
• 10 frankfurters
• 1 tablespoon sunflower oil
• 1 small onion, finely chopped
• 2 large carrots, chopped
• 2 sticks celery, chopped
• 2 garlic cloves, crushed
• 1 leek, sliced
• 1 tablespoon rosemary (optional)
• 1 teaspoon sunflower oil

1. Place the lentils in a large pan of boiling water and simmer for 5 minutes. Add the potatoes and cook for a further 10 minutes or until the potatoes are soft. Drain and return to the pan.
2. Chop 7 frankfurters and fry in 1tbsp oil with the onion, carrots, celery, garlic, leek and rosemary until all the vegetables are soft (about 5-10 minutes).
3. Add the mixture to the lentils then blend in a food processor, adding a few tablespoons of water to loosen the mixture.
4. Pour the soup back into the large pan and add 1-2 cups boiling water and simmer for a minute. Add more water depending on your preferred thickness.
5. Finely slice the remaining frankfurters and fry in 1tsp oil.
6. Serve the soup with the fried frankfurters on the top.

red lentils, potatoes, frankfurters, sunflower oil, onion, carrots, celery, garlic, rosemary, sunflower oil

Taken from www.food.com/recipe/lentil-and-frankfurter-soup-424064 (may not work)