Heat a large saucepan with 2 tablespoons of oil. Steam the onion cut into cubes until translucent. Add the diced carrots, celery and leek and fry for 2 minutes.
Add the lentils previously soaked in lukewarm water and the soaking water to the vegetables, add approx. 1 liter of water, season with a little vegetable stock and simmer slowly for approx. 20 minutes. Stir every now and then and add water if necessary. Add the diced potatoes to the soup and simmer for another 10 minutes.
In the meantime, cut the bacon into small cubes and leave it in a not too small pan. Turn the stove down to a low level. Remove the left bacon from the heat, sprinkle with a little flour and stir with the whisk. Now use the soup ladle to add as much soup from the pot to the bacon (put the pan back on the stove) and stir until a creamy consistency is achieved. Now pour the contents of the pan into the soup and stir. Now season to taste with salt, pepper, possibly some vegetable stock. Finally stir in the parsley. The sausages can be cooked separately or added to the soup with the potatoes. I prefer the latter, as the sausages give off some flavor.
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