Wash the lentils, soak them in lukewarm water for half an hour and then drain them. Clean onions, carrots, leek and celery and cut into small pieces. To do this, quarter the carrots lengthways and cut into pieces of about half a centimeter. Prepare the remaining vegetables of a similar size.
Heat a large saucepan vigorously and fry the bacon vigorously on both sides without adding any additional fat. Add a little clarified butter and cut the garlic into fine slices. Put the garlic in the pot and roast the slices until they are brown. Add a teaspoon of sugar and a teaspoon of balsamic vinegar and heat for a short time.
Now first add the onions and sweat until translucent. Then add the carrots, leek and celery and let it sauté as well. Season with a little salt. Pour one liter of stock and one liter of water into the pot and bring to the boil. Now first add the drained lentils and bring to the boil again.
Remove the stem from the tomatoes, cut eighths and place in the saucepan. Finally put the two sausages in the pan and simmer over low heat for about 20 minutes. Peel the potatoes and cut into pieces. Now put the potatoes in the pot and let the whole soup simmer for about 20 minutes.
Cut the bacon into fine cubes, let it out in a pan and roast. Cut the sausages into slices and toss them briefly in the pan. Add the entire contents of the pan to the soup. Take the sausages and pork belly out of the pot.
Slice the sausages on a plate so that the brew is collected. Add the sausage and stock to the soup. The pork belly can also be cut into small pieces and put back into the soup. However, I only use it myself for the aroma of the soup and do not eat it with me.
Season the soup with pepper, salt, white wine vinegar and a little sugar. Add the chopped parsley before serving. The lentil soup can be prepared the day before as it tastes even better after being warmed up the next day.
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