1. Sort and rinse the lentils (most varieties don't need soaking).
2. In a large pot render the diced bacon and fry the finely chopped onion in it.
3. Add the diced carrots, celeriac, leek and potatoes, then the lentils, and pour in the stock.
4. Simmer with the bay leaves for about 40 minutes until the lentils and vegetables are tender.
5. Slice the frankfurters and add them for the last 5 minutes to warm through.
6. Season sweet and sour with vinegar, sugar, salt and pepper and serve hot.
Tip: The vinegar is the secret: a German lentil stew only tastes right with a dash of vinegar at the end.
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