Summary

Ingredients

• 1 bunch soup vegetables (leek, carrots, celery)
• 1 onion (s)
• 2 Cabanossi
• a little fat
• 350 ml chicken broth or vegetable broth
• 100 g lentils
• salt and pepper
• 3 tablespoon vinegar (wine vinegar)
• 0.5 ½ bunch parsley

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Instructions

1. Clean the soup vegetables and cut into small cubes.
2. Cut the Cabanossi into approx. 1/2 cm thick slices and fry them in a large saucepan (with little fat). Take the slices out of the pan and set aside.
3. Now fry the onions in the same saucepan. After about 3 minutes add the soup vegetables and sweat with them. Then deglaze with the stock. Stir in the lentils and bring to the boil. Then reduce the heat and cook for about 30 to 60 minutes (depending on the variety). If necessary, add a little more water or broth.
4. Put the sausages back in the pot. Season to taste with salt, pepper and vinegar. Finally sprinkle the chopped parsley on top.
5. Tip: if you soak the lentils in water for a few hours (possibly overnight), they will be done in about 30 minutes.