Lentil Stew with Sausages

Ingredients

• 2 bunches of soup vegetables
• 200 g potatoes
• 1 onion
• 1 tbsp Olive Oil
• 1.5 l meat broth
• 300 g dried brown lentils
• 1 bay leaf
• 1 tsp dried thyme
• 1 bunch parsley (20 g)
• 2 tbsp vinegar
• 1 tsp Mustard
• Salt
• pepper (ground)
• 8 pieces poultry sausages

Instructions

1. 1.

   Wash, trim and peel if necessary the soup vegetables. Cut everything into small cubes. Peel the potatoes, rinse them and cut into 1 cm cubes.

2. 2.

   Peel and dice the onion. Heat 1 tbsp olive oil in a pot and sauté the onions over medium heat for 2–3 minutes, then deglaze with broth. Rinse the lentils under cold water and bring to a boil with the vegetables, potatoes, bay leaf and thyme in the broth; simmer for 30–40 minutes.

3. 3.

   Wash the parsley, shake off excess moisture, pluck the leaves. Set aside some, finely chop the rest. Stir vinegar, mustard and chopped parsley into the soup and season with salt and pepper. Serve the lentil stew with sausages on plates, garnished with parsley.