Sausage and Lentil Stew
- 2 bunches Soup vegetables
- 200 grams potatoes
- 300 grams dried, brown Lentils
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 ½ liters Beef broth
- 1 onion
- 100 grams Smoked bacon
- 1 tablespoon clarified butter
- 6 pairs frankfurter
- 2 tablespoons Vinegar
- 1 teaspoon Mustard
- 2 tablespoons chopped parsley
- freshly ground peppers
- parsley (for garnish)
Rinse and, if neccesary, peel the soup vegetables. Cut all the vegetables into small cubes. Rinse, peel and cube the potatoes. Rinse the lentils in a sieve and boil in the broth with the soup vegetables, bay leaf and thyme. Simmer for 30-40 minutes.
Peel the onion and dice the bacon. Saute the onion and bacon in hot butter over low heat.
Add the bacon mixture and sausages to the soup. Cover and heat, but do not boil.
Stir the vinegar, mustard and parsley into the soup. Season with salt and pepper. Serve with sausage and garnished with parsley.