Lentil soup

Ingredients for 10 servings:

• 500 g lentils
• 2 stalk(s) leeks
• 2 carrots
• ½ celery
• 2 glasses of beef broth
• salt and pepper
• Maggi
• Parsley
• 10 jacket potatoes
• 4 Mettwurst sausages
• n. B. water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple and delicious

Half fill a large pot with water. Chop the vegetables and potatoes into small pieces. Add half the potatoes, the vegetables, parsley, beef broth, and lentils to the pot and simmer over medium heat for about 1 1/2 to 2 hours. Stir occasionally. If the soup becomes too thick, add more water occasionally. 30 minutes before the end of the cooking time, mash the cooked potatoes against the side of the pot and stir (this makes the soup creamy – you can also cook the potatoes in a separate pot beforehand, mash them there, and then mix them into the soup). Now add the other half of the potatoes to the soup and cook. Finally, chop up the Mettwurst sausages and season everything with salt, pepper, and Maggi.