Summary

Ingredients

• 500 g sweet potato (s)
• 1 bunch soup greens with parsley root
• 1 onion (s)
• 1 bunch parsley, smooth
• 3 tablespoon olive oil
• some salt and pepper, colored or black, from the mill
• 1 ¾ liter vegetable stock
• 2 bay leaves
• 1 teaspoon marjoram, dried
• 250 g lentils, red
• 2 tablespoon rapeseed oil or sunflower oil
• 300 g Nurember rilled sausaes
• 1 lemon (s), untreated
• 100 g sour cream
• 2 tablespoon lemon juice
• turmeric powder
• Paprika powder, hot as rose

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Instructions

1. Peel, wash and dice the sweet potatoes. Clean or peel and wash the soup greens. Slice the carrots, cut the leek into rings and dice the celery and parsley root. Peel and dice the onion as well. Rinse the parsley, shake dry and finely chop up to 4 stalks.
2. Heat 3 tablespoons of olive oil in a soup pot and briefly fry the prepared vegetables, including the diced sweet potatoes and onions. Season with a little salt and a few turns of colored or black pepper from the mill. Then pour in the vegetable stock. Add 2 stalks of parsley, bay leaves and marjoram, bring to the boil and simmer covered for about 15 minutes. After about 8-10 minutes add the lentils and let simmer.
3. Heat 2 tablespoons of rapeseed or sunflower oil in a pan and stir-fry the Nuremberg sausages until golden brown. Then remove, drain on paper towels and cut in half at an angle.
4. Cut the lemon into thin slices. Stir the sour cream until creamy.
5. Remove the parsley stalks and the bay leaves from the stew and season the stew with a little salt, a few turns of colored or black pepper from the mill, the lemon juice and, if you like, a little turmeric and / or a little hot paprika powder. Then stir in the chopped parsley, add the halved Nuremberg sausages and heat them up. Then garnish the stew with the lemon wedges, sour cream and the remaining parsley.