Quick lentil stew

Ingredients for 2 servings:

• ½ stalk(s) leek
• 2 tbsp oil
• 100 g bacon cubes
• 150 g lentils, red
• 800 ml meat broth
• e.g. salt and pepper
• 1 tsp marjoram
• 1 bay leaf
• 3 Vienna sausages
• 3 sprigs of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash and trim the leek, then cut the white and light green parts of the stalk into thin strips. Heat oil in a pan and lightly fry the bacon cubes. Add the leek and red lentils and fry briefly. Then pour in the meat broth and season with salt, pepper, dried marjoram, and bay leaves. Bring the lentil soup to a boil and simmer with the lid on over medium heat for about 8 minutes. Meanwhile, cut the Vienna sausages into pieces and add them to the soup shortly before the end of the cooking time to warm them up. Wash the parsley, pat dry, and chop. Serve the finished soup sprinkled with chopped parsley.