Ingredients:

• 1 onion
• 350g soup greens
• 100g potatoes
• 150g mountain lentils
• 2 tablespoons oil
• 500ml Weideland beef broth
• 100g Mettenden, (cooked sausages)
• 0.5 bunch of flat-leaf parsley
• 1 teaspoon garam masala
• Red wine vinegar
• Salt pepper

And so it goes:

• Finely dice 1 onion. Clean 350 g of soup greens. Wash leeks thoroughly. Peel the carrot, celery and 100 g potatoes and cut into 1 cm pieces along with the leek. Place 150 g mountain lentils in a sieve and rinse with cold water.
• Heat 2 tablespoons of oil in a pot and sauté the onions until translucent. Add the soup greens and potatoes and sauté for 3 minutes. Stir in the lentils and 2 bay leaves and sauté briefly. Pour in 500 ml Weideland beef broth, heat and simmer covered over medium heat for 35 minutes. Stir the stew occasionally.
• Meanwhile, cut 100 g Mettenden (cooked sausages) into 1/2 cm thick slices. Mix the sausage slices into the stew and cook for 10 minutes. Pick the leaves of 1/2 bunch of flat-leaf parsley from the stems and chop roughly.
• Season the lentil stew with garam marsala, salt, pepper and a few splashes of red wine vinegar. Serve sprinkled with parsley.