Lentil Stew Ii

Peel and rinse the carrots and celery from the greens and potatoes. Cut carrots into slices. Dice the potatoes and celery. Sauté these vegetables in butter or light butter until translucent. 2.

2. fill up vegetables with clear soup and simmer with closed lid for 10 to 15 minutes.

In the meantime, clean the leek (from the greens), rinse and cut into rings. Cut cabanossi into slices. Rinse lentils thoroughly in a colander under cold running water.

Add leek, sausage and lentils to the soup and heat for 10 minutes.

Season the stew with pepper, thyme, salt and vinegar.

As a menu suggestion:

Entrée: bell pepper salad

Main course: Lentil stew

Dessert: Plum Yeast Pieces

1 hour

Our tip: Use your favorite red wine for cooking!

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