Lentil stew

Ingredients for 4 servings:

• 250 g lentils
• ¼ celeriac
• 1 carrot(s)
• ½ stalk(s) leek
• 1 bunch of flat-leaf parsley
• 1 root(s) parsley
• 1 onion(s)
• 1 clove(s) garlic
• 500 ml red wine
• 500 ml vegetable stock
• 1 potato(s), floury
• 2 sprig(s) thyme, or dried
• 1 slice(s) bacon, thick, cut into pieces (150 g)
• 2 tbsp vinegar
• some parsley, finely chopped
• 2 pairs of sausages (Wiener, Fleischwurst, Frankfurter) or Kasseler ribs
• salt and pepper
• butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

like mothers

Soak the lentils in plenty of water for about 2 hours, then drain. Dice the celery, carrot, and leek. Finely chop the onion and garlic. In a saucepan, sauté the onion and garlic in butter, add the lentils, and top up with red wine and stock. Grate the potatoes and add them. Bring to a boil and simmer gently for about 30 minutes. Then add the thyme, carrots, celery, leek, parsley, parsley root, and the bacon pieces. Simmer for about 15 minutes. Season to taste with salt, pepper, and vinegar. Stir in the chopped parsley, add the sausage, and heat briefly again. Serve with spaetzle.