Lentil soup

Ingredients for 8 servings:

• 3 liters of vegetable broth
• 2 m.-sized onion(s)
• 2 stalk(s) leeks
• 3 carrots
• ½ celeriac
• ½ bunch parsley
• 500 g lentils, Pardina
• 1 piece(s) rib(s), thickness-
• 5 sausages
• 500 g potatoes
• roux

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

as is still common in the countryside

Slice the leek into rings, finely dice the carrots and onions. Bring to a boil along with the thick rib, pardina lentils, and celery. Simmer for about 2 hours. Peel and dice the potatoes, chop the parsley, and add both to the soup. Remove the thick rib and chop them finely, return it to the soup, and simmer for another 30 minutes, until the potatoes are tender. Cut the sausages into pieces. Stir the roux into the soup until it is nice and thick, season with vegetable stock, and add the sausages. Remove the celery. Tip: If you like, you can also dice the celery and eat it with the soup. For a spicier twist, simply use bacon instead of thick rib, and experienced cooks can even make a roux instead of the roux.