Lentil stew with Cabanossi

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 300 g potatoes
• 1 stalk(s) leek
• 2 sprigs marjoram
• 2 tbsp oil
• 250 g lentils, brown
• 300 g Cabanossi
• 100 g lentils, red
• 3 tbsp vegetable broth (instant)
• Salt
• pepper
• some sugar
• 2 tbsp vinegar (red wine vinegar)
• 2 sprigs marjoram

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Peel and finely dice the onions. Peel, wash, and dice the potatoes. Trim, wash, and slice the leeks. Wash and pick the marjoram. Heat the oil in a pan and sauté the diced onions until translucent. Rinse the brown lentils and add them to the onions along with the marjoram. Pour in 1 1/4 liters of water. Bring everything to a boil and simmer for about 25 minutes. Slice the Cabanossi and add them to the pan with the leeks and potatoes. Simmer for another 20 minutes. Rinse the red lentils. After about 10 minutes, add the lentils and broth to the stew and season with salt, pepper, sugar, and vinegar. Pick the marjoram leaves and sprinkle them over the stew before serving.