Grandma's lentil soup with Vienna sausages

Ingredients for 8 servings:

• 500 g lentils
• 100 g celery
• 100 g carrot(s)
• 150 g ham (ham or bacon), diced
• 400 g sausages (Vienna)
• 2 medium-sized onions, chopped
• 2 bay leaves
• 7 peppercorns
• some thyme, dried
• 2 tbsp instant vegetable broth (e.g. from Alnatura)
• 200 ml white wine
• salt and pepper
• Sugar
• 1 shot of vinegar (white wine vinegar)
• some lard

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

wonderfully spicy, hearty soup for cold days

Dice the celery and carrots. Brown the bacon in a little lard in a large pot, then add the diced onions. Add the dried lentils and fry briefly, then deglaze with the white wine. Add the bay leaves, peppercorns, and thyme to the pot. Pour in 2 liters of water, add the granulated stock, celery, and carrots. Bring the soup to a boil, then reduce the heat to low and simmer for about 40 minutes, until the lentils and vegetables are tender. Season to taste with salt, pepper, sugar, and vinegar, and briefly heat the wiener sausages in the soup. Spätzle is delicious with this. Cabanossi can also be added instead of the wiener sausages.