Lentil Stew with Mead Ends

Remove the peel from the onion and garlic and dice. Heat oil in a large saucepan. Sauté onion and garlic in it. Add lentils, 1 liter of water and clear soup. Bring to the boil and simmer for 40-50 minutes with the lid on.

In the meantime, clean and rinse leeks, cut into rings. Peel and rinse the potatoes and carrots. Cut potatoes into large cubes, carrots into thick slices. After about 25 minutes, add everything to the lentils and cook with the sausage ends.

Remove sausage and cut into slices. Rinse the marjoram and chop it, except for a little bit for garnish. Stir the sausage and chopped marjoram into the stew. Season with pepper, vinegar, salt and sugar. Serve the stew and garnish with marjoram.

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