Lentil stew

Ingredients for 4 servings:

• 100 g bacon, streaky
• 2 small onions
• 300 g lentils (mountain lentils)
• 1 tbsp butter
• 1 liter vegetable broth
• 1 bunch of soup greens (approx. 500 g)
• 4 small Mettwurst sausages
• salt and pepper
• 1 pinch(s) of sugar
• 2 tbsp vinegar (white wine vinegar)
• 2 tbsp parsley, chopped
• Mustard

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice 100g streaky bacon and 2 small onions. Rinse 300g mountain lentils in cold water and drain. Heat 1 tbsp butter in a saucepan and fry the bacon for 2-3 minutes until golden brown. Add the onions and fry for 2-3 minutes. Add the lentils and 1 liter of vegetable stock, cover, and simmer over medium heat for 20 minutes. Meanwhile, trim and wash 1 bunch of soup vegetables (approx. 500g), then cut into 1cm cubes. Add the vegetables and 4 small Mettwurst sausages to the stew and simmer for another 20 minutes. Pierce the sausages several times with a fork. Season the stew with salt, pepper, a pinch of sugar, and 2-3 tbsp white wine vinegar. If the stew is too thick, thin it with vegetable stock if necessary. Serve with 2-3 tbsp chopped parsley and mustard.