Nuremberg sweet potato and lentil stew

Ingredients for 4 servings:

• 500 g sweet potatoes
• 1 bunch of soup greens with parsley root
• 1 onion(s)
• 1 bunch parsley, flat
• 3 tbsp olive oil
• some salt and pepper, colored or black, from the mill
• 1 ¾ liters vegetable broth
• 2 bay leaves
• 1 tsp marjoram, dried
• 250 g lentils, red
• 2 tbsp rapeseed oil or sunflower oil
• 300 g Nuremberg bratwurst
• 1 lemon(s), untreated
• 100 g sour cream
• 2 tbsp lemon juice
• e.g. turmeric powder
• e.g. Paprika powder, hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel, wash, and dice the sweet potatoes. Trim or peel and wash the vegetables. Slice the carrots, cut the leek into rings, and dice the celery and parsley root. Peel and dice the onion. Rinse the parsley, shake dry, and finely chop all but four of the stalks. Heat 3 tablespoons of olive oil in a soup pot and briefly sauté the prepared vegetables, including the sweet potato and onion. Season with salt and a few grinds of mixed or black pepper. Then pour in the vegetable stock. Add 2 sprigs of parsley, the bay leaves, and the marjoram, bring to a boil, and simmer covered for about 15 minutes. After about 8-10 minutes, add the lentils and let simmer. Heat 2 tablespoons of rapeseed or sunflower oil in a pan and fry the Nuremberg Bratwurst sausages until golden brown, turning occasionally. Remove, drain on kitchen paper, and halve diagonally. Thinly slice the lemon. Stir the sour cream until creamy. Remove the parsley stalks and bay leaves from the stew and season to taste with a little salt, a few turns of mixed or black pepper, the lemon juice, and, if desired, a little turmeric and/or hot paprika. Stir in the chopped parsley, add the halved Nuremberg Bratwurst sausages, and heat through. Serve garnished with the lemon slices, sour cream, and the remaining parsley.