Summary

Ingredients

• 1 leek
• 2 carrot (s)
• 1 onion (s)
• 2 tablespoon butter or margarine
• 300 g lentils, red
• 1.2 liters water
• 4 teaspoon vegetable stock, instant
• 4 Vienna sausages
• salt and pepper
• sugar
• 2 tablespoon fruit vinegar
• N / A parsley, chopped

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Instructions

1. Clean and wash the leek and cut into rings. Peel and wash the carrots, halve lengthways and cut into slices. Peel onion and chop finely.
2. Heat butter or margarine in a large saucepan and sauté the vegetables in it for about 5 minutes. Add about 1200 ml of water and the lentils to the vegetables. Bring to the boil and stir in the broth. Simmer gently for about 8 minutes. Slice the sausages and add them to the soup. Simmer until the lentils and vegetables are soft. Season to taste with salt, pepper, a pinch of sugar and the fruit vinegar. Sprinkle with chopped parsley before serving.