Lentil Eintopf

Pick over the brown lentils, rinse until the water runs clear, cover with 750 ml water and bring to a boil. Simmer over low heat for 20–30 minutes until almost tender, without salting; top up with a little water if needed.

Finely chop the onion and garlic. Peel the potatoes, carrots and celeriac and dice them into roughly 1 cm cubes.

Heat the oil in a large pot. Sauté the onion and garlic for 2–3 minutes until translucent, then add the potatoes, carrots and celeriac and cook for another 3 minutes, stirring.

Drain the lentils in a sieve, add them to the vegetables, pour in the vegetable stock and add the bay leaf. Bring to a boil and simmer uncovered over low heat for about 20 minutes, until the lentils and vegetables are tender.

Slice the sausages into rounds, add to the eintopf and heat through for 5 minutes, without letting it boil hard.

Remove the bay leaf. Season the eintopf with salt, black pepper, sugar and white wine vinegar, ladle into bowls and sprinkle with parsley.