Westphalian lentil soup

Ingredients for 8 servings:

• 1 kg potatoes, floury
• 4 large onions or 6 small ones
• 1 stalk(s) leek
• 3 cans of lentils with soup vegetables, 800 g
• 4 Mettenden
• 3 tsp, heaped vegetable broth, instant
• 1 tbsp sugar
• 1,250 ml water

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 55 minutes

Use a large pot that holds at least 5 liters. Add all ingredients to the pot. Peel the potatoes and cut into cubes approximately 1 cm in size. Halve the onions, then quarter them, then cut them into eighths, and then cut them in half along the short side. Wash the leek and cut them in half along the entire length with a knife, then cut the half rings into 5-10 mm wide pieces. Now cut the mettenden sausages into approximately 1 cm thick pieces and add them to the pot. Add the vegetable stock and sugar. Add all ingredients to 1000-1500 ml of water until the pot is almost full. Bring everything to a boil on high heat and then simmer on low for 45-60 minutes. Then let it stand for another 30-60 minutes. The lentil soup is also great for freezing.