1. 1

   Step 1

   Clean and wash the soup vegetables. Finely dice the onion, carrot, and celery. Slice the leek into fine rings. Wash and chop the parsley. Rinse the lentils in a sieve.

2. 2

   Step 2

   Melt 40 g of butter in a pot. Whisk in 20 g of flour and let it brown slightly over medium heat.

3. 3

   Step 3

   Add the chopped vegetables and the 250 g of brown lentils to the roux and sauté for 3-5 minutes.

   Timer 5 min
4. 4

   Step 4

   Stir in 2 tbsp of tomato paste, 1 tsp of marjoram, and 2 bay leaves.

5. 5

   Step 5

   Pour in 1 l of broth, stir, and simmer in an uncovered pot for 35 minutes. Stir occasionally and add a little water if needed.

   Timer 35 min
6. 6

   Step 6

   After the cooking time, remove the bay leaves. Stir in the chopped parsley.

7. 7

   Step 7

   Season to taste with 1.5 tbsp of balsamic vinegar, 0.5 tsp of salt, and pepper.

8. 8

   Step 8

   Place 8 frankfurters on top of the lentil mixture, cover with a lid, and heat for 5 minutes.

   Timer 5 min
9. 9

   Step 9

   Meanwhile, cook 400 g of Spätzle in boiling salted water for 1 minute, drain, and toss with a little butter.

   Timer 1 min
10. 10

    Step 10

    Serve the lentil mixture with Spätzle and sausages.

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