Summary

Ingredients

• 0.5 stick ½ leek
• 2 tablespoons oil
• 100 g bacon cubes
• 150 g lentils
• 800 ml meat broth
• salt and pepper
• 1 teaspoon marjoram
• 1 bay leaf
• 3 Vienna sausages
• 3 stalks parsley

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Instructions

1. Wash and clean the leek, then cut the white and light green part of the stick into narrow strips.
2. Heat the oil in a saucepan and lightly roast the diced bacon in it. Add the leek and red lentils and fry briefly. Then pour the meat stock and season with salt, pepper, dried marjoram and bay leaves. Bring the lentil soup to the boil and cook with the lid closed and over medium heat for about 8 minutes.
3. Meanwhile, cut the wiener sausages into pieces and add them to the soup to warm them shortly before the end of the cooking time. Wash, pat dry and chop the parsley.
4. Serve the finished soup sprinkled with chopped parsley.