Lentil Stew

Soak the lentils for three hours in sufficient water, then drain. In the meantime, very finely dice the celery, carrot and leek, and chop the onion and garlic.

In a saucepan with butter, sauté onion and garlic, add lentils and fill with red wine and clear soup (instead of clear soup and red wine, you can also use one l of clear soup). Peel the raw potato, grate finely and add. Allow to boil and simmer for about

Then add the celery, thyme, carrots, leek and the bacon slice. Continue simmering for about 15 minutes, then season with salt, pepper and vinegar. Stir in the chopped parsley and bring the lentil stew to the table with the sausages warmed in water.

Our tip: Use high-quality red wine for an especially fine taste!

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