Simmer the lentils in 2 liters of water and the red wine for about 30 minutes. Then add the potato cubes and simmer for another 10 minutes. Now add the soup vegetables, salt and pepper and leave to steep for only 20 minutes (the vegetables stay nice and firm to the bite).
In between, cut the wieners into slices and fry them in the pan with the onion. Add the fried wiener pieces with the onion, add the parsley, sharpen a little with the cayenne pepper and stir.
The red wine gives the lentils a very refined taste and is still easy to make.