Lentil stew

Ingredients for 4 servings:

• 1 gr. can/n Lentils with soup vegetables, approx. 800 g
• 1 m.-sized onion(s)
• 1 handful of soup greens, dried or fresh
• 4 medium-sized potatoes, waxy
• ml water
• 1 Mettwurst
• 4 Bockwurst or Vienna sausages
• 1 tsp lard
• 1 cube of vegetable stock
• 1 pinch of garlic powder
• 1 tbsp tomato paste
• n. B. Paprika powder, sweet
• n. B. vinegar
• n. B. sugar
• n. B. Maggi

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Clean and chop the soup vegetables (if using fresh ones). Wash, peel, and cut the potatoes into small 1cm pieces. Cut the Mettwurst into half rings and the onion into small cubes. Heat a sufficiently large pot on the stovetop, melt the lard, and sauté the onions until translucent. Now add the soup vegetables and potatoes. Add 1 tablespoon of tomato paste and fry. Add the water and the stock cube, and season with salt, paprika, garlic powder, and a small dash of vinegar. Cook for 15-20 minutes, until the potatoes are tender. Add the Mettwurst and simmer for 5 minutes. Add the lentils, rinse the can with water, and add the water. Add more water as needed and to the desired consistency. Heat and season to taste. Heat the Bockwurst or Wiener sausages separately in water and serve with the stew. Have vinegar, sugar, and salt or Maggi ready for seasoning.