Ingredients:

  • 1 lb brown or green lentils, rinsed
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken or vegetable broth
  • 1 lb smoked ham hock or ham bone
  • 8 oz German frankfurters or bratwurst, sliced into rounds
  • 2 oz smoked bacon, diced
  • 2 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp smoked paprika
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add diced bacon and cook until the fat renders and the bacon is crisp.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes until the vegetables are softened and onions are translucent.
  3. Stir in minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  4. Stir in the rinsed lentils, thyme, and the bay leaf.
  5. Pour in the chicken or vegetable broth and add the ham hock. Bring to a boil, then reduce heat and simmer until lentils are tender.
  6. Add the sliced bratwurst or frankfurters to the soup and simmer for an additional 10 minutes to heat through.
  7. Remove the ham bone and bay leaf. Stir in the apple cider vinegar and chopped fresh parsley.
  8. Season with salt and black pepper to taste before serving.