Leek and lentil soup with Mettwurst

Ingredients for 4 servings:

• 300 g lentils
• 2 stalk(s) leeks
• 75 g bacon, fattier
• 2 Mettwurst, coarse
• 1 jar of Frankfurt-style sausages
• 3 garlic cloves
• 1 bunch of soup vegetables
• 1 large onion(s)
• 700 g potatoes
• 200 g bacon cubes, streaky
• 2 ½ liters of water, hot
• Mustard
• white wine vinegar
• salt and pepper
• Thyme
• Clarified butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

after Mr. buecherkruemel

Dice the fatty bacon. Halve and slice the Mettwurst sausages. Soak the lentils in water. We used plain lentils. Wash the soup vegetables. Roughly chop the parsley, quarter the carrots and cut into strips. Cut the celery into small pieces. Cut the leek into strips. Cut the onion into large pieces and the garlic into small pieces. Fry the fatty bacon. Add the remaining bacon cubes and sauté. Add the Mettwurst slices and sauté. Add the soup vegetables, garlic, and onions. Season generously with pepper. Add 2 liters of hot water. Simmer for 15 minutes. In the meantime, finely slice the remaining leek and peel the potatoes and cut into small cubes. Slice the Frankfurter sausages. Add the lentils and the remaining water to the soup. Add 1 heaped teaspoon of thyme. Simmer for 20 minutes. Then add the potatoes and simmer for another 15 minutes. Then add the leeks and about 100 ml of white wine vinegar (more or less to taste). Simmer for another 15 minutes. Add the frankfurters and heat briefly. Season with salt and pepper, then serve.