Mom's lentil soup

Ingredients for 3 servings:

• ½ pack of lentils
• 5 small potatoes
• 1 cube of vegetable stock, instant
• 1 jar sausages, e.g. Vienna sausages
• 50 g margarine
• 100 g flour, approx.
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

simply delicious

Rinse the lentils with water and boil in a pot with water. (The lentil package usually states how much water they need, as this varies depending on the type of lentil.) Add 1/4 of the stock cube to the water. Meanwhile, peel the potatoes and dice them. Boil the potatoes until almost tender. Drain the potatoes and add them to the lentils. Add a little more water and the remaining stock cube, if necessary. Chop the sausages and add them to the lentils. Let everything simmer for a few more minutes. Meanwhile, make a roux as follows: Melt the margarine in a pan. Then add the flour, stirring constantly. The gram values ​​here are only estimates. This means you should add enough flour until the desired consistency is reached. Fry and stir until it turns brown (CAUTION! It will burn quite quickly). Add this roux to the soup and bring everything back to a boil briefly.