Colorful lentil and vegetable stew with Vienna sausages

Ingredients for 4 servings:

• 1 onion(s)
• 100 g bacon
• 400 g potatoes, waxy
• 2 tbsp rapeseed oil or sunflower oil
• 300 g soup vegetables, frozen
• 800 ml vegetable stock
• 1 can Lentils, brown, approx. 540 g
• Salt and pepper, colored or black, from the mill
• some balsamic vinegar
• 4 Vienna sausages
• 1 cup of crème fraîche, approx. 200 g
• some parsley, flat, freshly chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

quick and easy

Peel the onion and dice finely. Also dice the bacon. Peel, wash, and finely dice the potatoes. Heat the rapeseed or sunflower oil in a soup pot and sauté the diced onion and bacon. Add the soup vegetables and sauté briefly. Add the diced potatoes. Then pour in the vegetable stock and add the lentils. Let everything simmer over medium heat for about 15 minutes. Season the soup with salt, some freshly ground mixed or black pepper, and a drizzle of balsamic vinegar. Slice the Vienna sausages, add to the soup, and warm through. Divide the lentil stew among soup bowls and serve, garnished with a dollop of crème fraîche and some chopped parsley.