Super-quick lentil soup

Ingredients for 4 servings:

• 1 stalk(s) leek
• 2 carrots
• 1 onion(s)
• 2 tbsp butter or margarine
• 300 g lentils, red
• 1.2 liters of water
• 4 tsp vegetable broth, instant
• 4 Vienna sausages
• salt and pepper
• Sugar
• 2 tbsp fruit vinegar
• e.g. chopped parsley

Instructions

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

Clean and wash the leeks and cut into rings. Peel and wash the carrots, halve them lengthwise, and slice them. Peel and finely dice the onion. Heat butter or margarine in a large saucepan and sauté the vegetables for about 5 minutes. Add about 1200 ml of water and the lentils to the vegetables. Bring to a boil and stir in the stock. Simmer gently for about 8 minutes. Slice the sausages and add them to the soup. Simmer until the lentils and vegetables are tender. Season to taste with salt, pepper, a pinch of sugar, and the fruit vinegar. Sprinkle with chopped parsley before serving.