Summary

Ingredients

• 3 liters vegetable stock
• 2 medium onion (s)
• 2 leeks
• 3 carrot (s)
• 0.5 ½ celeriac
• 0.5 ½ bunch parsley
• 500 g lentils, pardina
• 1 piece (s) rib (s), thick
• 5 sausages
• 500 g potato (s)
• Roux

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Instructions

1. Cut the leek into rings, finely dice the carrots and onions. Bring to the boil with the rib, pardine lentils and celery. Let cook for about 2 hours.
2. Peel and dice the potatoes, chop the parsley and add both to the soup. Take out the thick rib and cut into small pieces, add to the soup again, cook for another 30 minutes, until the potatoes are cooked.
3. Cut the sausages into pieces. Stir the roux into the soup until it is nice and creamy, season with vegetable stock and add the sausages. Remove the celery.
4. Tip:
5. If you like, you can also dice the celery and eat it with you. If you like it a little more spicy, you can simply use bacon instead of thick ribs and experienced cooks can also make a burn-in instead of the roux.