Lentil and Frankfurter Soup

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.

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).

Add the mixture to the lentils then blend in a food processor, adding a few tablespoons of water to loosen the mixture.

Pour the soup back into the large pan and add 500ml (17fl.oz) boiling water and simmer for a minute.

Finely slice the remaining frankfurters and fry in 1tsp oil.

Serve the soup with the fried frankfurters on the top.