Summary

Ingredients

• 250 g lentils (plate lentils), soaked
• 800 ml meat stock (instant)
• 1 bay leaves, dried
• 250 g potato (s)
• 2 carrot (s)
• 1 leek (leek)
• 1 onion (s)
• 2 tablespoon butter or margarine
• 150 g beans, reen, frozen
• 2 pairs sausages (scalded sausages)
• 2 tablespoon parsley, chopped
• vinegar
• salt and pepper

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Instructions

1. Drain the soaked lentils, bring to a boil with the broth and bay leaf. Cover and simmer for approx. 40 minutes.
2. Peel, wash and dice the potatoes. Wash, peel and also dice the carrots. Wash and clean the leek and cut into rings. Peel and chop the onion and fry in hot butter. Add the potatoes and carrots and sauté briefly. Pour 150 ml of water and cook covered for 15 minutes. After 10 minutes add the beans. Finally add the leek and cook for another 3 minutes. Slice the sausages, add to the lentils and heat. Add the vegetables to the lentils and season the stew with vinegar, salt and pepper. Sprinkle with the parsley.