Deftige Linsensuppe (Hearty Lentil Soup)

Rinse the brown lentils thoroughly under cold water. If not using quick-cooking lentils, you might want to soak them for an hour beforehand, then drain. Dice the carrot, celery, and onion. Slice the leek.

In a large pot, render the bacon lardons over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add diced onion, carrot, celery, and sliced leek to the pot and sauté for 5-7 minutes until softened.

Add the rinsed lentils, vegetable broth, bay leaf, and dried marjoram to the pot. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender. If adding frankfurter sausages, slice them and add during the last 10 minutes of cooking to heat through.

Remove the bay leaf. Stir in the white wine vinegar. Season generously with salt and pepper to taste. Ladle into bowls and garnish with the crispy bacon bits before serving. Serve with a slice of rustic bread.