Lentil Stew with Potatoes and Sausage

Ingredients

• 300 g brown table lentils
• 1 stalk leeks
• 200 g knollensellerie (knob celery)
• 2 carrots
• 1 onion
• 1 tbsp Vegetable oil
• 1 l vegetable broth
• 2 Bay leaves
• 4 peppercorns
• 1 tbsp grated marjoram
• 400 g meat sausage
• 2 tbsp balsamic vinegar
• Salt
• ground black pepper
• smooth parsley for garnish

Instructions

1. 1.

   Soak the lentils overnight. Wash, trim and slice the leeks into thin rings. Peel the knollensellerie, carrots, and onion; dice the knollensellerie and onion, slice the carrots.

2. 2.

   Heat the oil in a pot and sauté the diced onion until translucent. Add the remaining vegetables, cook briefly, then add the drained lentils and pour in the broth. Cover and simmer over medium heat for about 45 minutes. Place spices in a spice bag and add to the soup. Stir occasionally and add more broth if needed.

3. 3.

   Slice the sausage into rounds and warm it in the stew for about 5 minutes. Remove the spice bag, then season the stew with vinegar, salt, and pepper. Transfer to a bowl and garnish with smooth parsley.