This lentil soup is characterized by its sour vinegar character, a Hessian flavor variation. I don't include salted meat in this soup either, but you can always modify the recipe accordingly.
Preparation:
First, soak 500 g of lentils overnight in warm water. Then the next day you fry diced onions and bacon or jerky, add a bunch of chopped soup vegetables. Then deglaze with the soaking water and the lentils, season with stock cube, salt and pepper and simmer gently until the lentils are almost cooked. Of course, this is best done in a pressure cooker. I also add (dried) herbs, such as thyme or marjoram. In the meantime, dice 2-3 potatoes and add to the lentils. Season vigorously with vinegar and finish cooking.
Now you can heat frankfurters as a whole in the soup or cut them into slices beforehand and add them to the soup. It makes the meal a little easier to handle. With the whole sausages, it is best to cut them into small pieces before adding them to the soup.