Summary

Ingredients

• 500 g lentils, dried
• 4 carrot (s)
• 1 leek
• 1 large celeriac
• 500 g potato (s)
• 2 ½ liters vegetable stock
• 6 sausages, poultry sausages
• 100 ml cream
• 2 teaspoons salt and pepper

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Instructions

1. Peel the vegetables, wash them, cut them into cubes and sauté them in a little butter for 2 minutes. Then deglaze with the vegetable stock and add the lentils.
2. After simmering for 25 minutes, add the peeled and diced potatoes and cook for 15 minutes.
3. Now add the sliced sausages to the soup and stir in the cream. Let it cook for a last minute and serve.