Summary

Ingredients

• 300 g plate lentils
• 1 liter vegetable stock
• 4 medium potato (s)
• 1 leek
• 2 carrot (s)
• 1 piece (s) celeriac
• 1 medium onion (s)
• 1 tablespoon mustard
• 1 bunch parsley
• 1 pinch (s) cayenne pepper
• 1 pinch (s) nutmeg
• salt and pepper
• 1 pinch (s) sugar
• 4 Vienna sausages

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Instructions

1. Cook the plate lentils in the vegetable stock for 30 minutes, then add the finely chopped leek and diced carrots, celery, onions and potatoes. Simmer on a moderate heat for another 20 minutes. Season the lentil stew with salt, pepper, nutmeg, cayenne pepper, mustard, parsley and a pinch of sugar. Add the sliced wieners to the soup and let them get hot for 5 minutes.
2. Depending on your taste, season with vinegar on the plate and serve with fresh bread with butter or margarine.