Lentil stew Schmackofatz

Ingredients for 10 servings:

• 750 g lentils
• 4 large potatoes
• 3 m.-sized onion(s)
• 1 bunch of soup vegetables
• 2 ½ liters vegetable broth
• 500 g smoked bacon
• 10 Vienna sausages
• 3 bay leaves
• 5 tbsp mustard
• 5 tbsp vinegar
• Sugar
• salt and pepper
• marjoram

Instructions

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

Hearty stew with Vienna sausages and smoked bacon

Remove the rind from the bacon and chop the rest into small pieces. Place both in a large pot with a splash of water and bring to a boil over medium heat. Cook the rind, but remove it from the pot before serving. While the bacon is rendering, cut the onions into medium-sized pieces and add them to the pot. Clean, peel, and dice the potatoes, carrots, and celery. Once the onions are translucent, add the vegetables to the pot and stir well. You can add the first pinch of salt at this point. Add the lentils and bay leaves and pour in the vegetable stock. Cover the pot and simmer for 30 minutes, stirring occasionally and adding more vegetable stock if needed. Halve the leek lengthwise, rinse thoroughly, and cut into strips. Add to the pot. Slice the Vienna sausages and fry in a pan with a little oil or butter until browned. Then add to the pot. Add mustard, a good pinch of pepper, and marjoram to the lentils and mix well. Season the stew with vinegar, sugar, and salt. The stew can be prepared a day in advance and left to stand overnight for even better flavor! Remove the bay leaves and bacon rind from the pot before serving.