Lentil soup à la Didi

Ingredients for 4 servings:

• 125 g lentils
• 850 ml vegetable stock
• 650 g soup vegetables (carrots, onions, leeks, celeriac, cauliflower)
• 180 g potatoes
• 300 g Mettwurst
• 180 g bacon
• 1 tsp salt
• 1 tsp white pepper, ground
• 300 ml water
• 1 tbsp white wine vinegar
• 2 tbsp sunflower oil
• 2 tbsp flour
• 100 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Soak the lentils in the vegetable stock for about 30 minutes. In the meantime, halve the onion, peel it, and cut it into small cubes. Wash and finely chop the leek and cauliflower. Peel and dice the celery and carrots. Peel and dice the potatoes, then add them to the water. Slice half of the Mettwurst sausages, leaving the rest whole. Cut the bacon into small pieces. Heat the oil in a large pan and sauté the diced onions until translucent. Add the bacon pieces and fry them. Fry the chopped vegetables for about 2-3 minutes. Deglaze with the vegetable stock and lentils. Add the potatoes and water and simmer gently for 20 minutes. Add the sausage (slices and whole Mettwurst sausages) to the soup and simmer for another 10 minutes. Season to taste with salt, pepper, and vinegar. To thicken the soup, mix 100 ml of water with 2 tablespoons of flour and use this to thicken the soup. Plate and serve.