Lentil soup with Mettwurst

Ingredients for 6 servings:

• 400 g lentils
• 1 ½ liters of water
• 600 g potatoes
• 1 package of soup vegetables (leeks, carrots, celery, parsley)
• 3 tsp, leveled beef broth
• 3 tsp, leveled vegetable broth, instant
• 4 pieces of Mettenden
• 5 tbsp balsamic vinegar
• 1 pinch(s) of sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

Soak the lentils in 1.5 liters of water according to the package instructions. Chop the potatoes and soup vegetables into small pieces, just slightly larger than the lentils. Chop the parsley and set aside. Add the chopped vegetables and potatoes to the soaked lentils and bring to a boil. Add the vegetable stock, balsamic vinegar, and a pinch of sugar, and cook for 15-20 minutes. Chop the mettenden sausages and fry them in a pan. Five minutes before the end of the cooking time, add the mettenden sausages to the soup along with the fat from the pan. Sprinkle with the chopped parsley and serve.