Lentil Stew with Cooked Sausage

Soak lentils half a day before if possible. Peel onions and cut into medium-fine cubes. Peel roots, celery, leek and cut into six by six millimeter pieces. Cut bacon into fine cubes (also: simmer bacon rind whole).

Sauté onion and bacon cubes in butter. Add lentils, paradeis pulp and bay leaf spice. Fill up with the smoked or possibly poultry stock. Cook everything together with the lid on for about an hour. 20 minutes before the lentils are done, add the vegetable cubes and simmer. Season with salt, pepper and vinegar.

Garnish:

Cut chives into fine rings. Cut cooked sausage diagonally into slices. Remove crust from toast, cut into cubes and toast in a frying pan with butter until golden. Add the sausage to the soup and cook for about eight minutes. Bring to the boil and season repeatedly with salt and freshly ground pepper.

Divide lentil stew evenly among deep plates. Place slices of cooked sausage on top. Garnish with the chive rolls and crispy croutons.

Our tip: Use bacon with a subtle smoky note!

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