1 Soak lentils for 12 hours in cold water, then drain in a colander, rinse with cold water and drain. Peel carrot, rinse and dice. Rinse celery, trim and slice. Rinse leeks, trim and cut into rings. Peel garlic and chop finely.
2 Cut sausages into slices and fry in a pan in hot oil. Add lentils, carrot, celery, leeks and garlic and sauté for 1-2 minutes. Mix paprika, cover with cold water, add bay leaf and bring to a boil. Reduce heat and let stew simmer over medium heat for about 40 minutes. Season to taste with salt and cayenne pepper and serve.