Eichkatzerl's hearty lentil stew

Ingredients for 4 servings:

• 1 cup lentils
• 1 bunch of soup vegetables
• 1 tsp marjoram, dried
• 1 ½ liters of water
• 250 g meat sausage
• n. B. Oil
• n. B. sugar
• Balsamic vinegar
• salt and pepper
• 2 tsp broth, granulated (if you like)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

really good when it’s cold outside!

A cup means a normal coffee cup (not a mug!)! First, wash the lentils and soup vegetables. Cut the soup vegetables into small cubes. Heat a little oil in a pan and fry the soup vegetables briefly. Add the lentils and marjoram and continue frying everything. Sprinkle a little sugar over everything and let it caramelize slightly. Deglaze the mixture with water and simmer gently for about 45 minutes, until the lentils are soft. Do not add salt, otherwise the lentils will remain hard!!! In the meantime, dice the pork sausage. Fry in a little oil until nicely browned. Once the lentils are soft, the soup can be seasoned with the granulated stock and/or salt. I also add a little pepper and balsamic vinegar, but that’s a matter of taste. Finally, stir in the fried sausage. Instead of the pork sausage, you can also use 4 Vienna sausages or some bacon. For a vegetarian version, simply leave out the sausage!