1 cup green lentils; 3-6 smoked sausages; 150g german speck or smoked streaky bacon and lard; 1 potato; 1 carrot; 10 cm leak (central part); ¼ cup apple cider vinegar; 0.5 tbsp lovage seeds; salt, black pepper
Lentil broth (Linsensuppe)
Wash the lentils. Cook the bacon or speck and lard on a low heat until the fat runs and fry for 5 mins. Add the carrot and onion chopped into small cubes and cook until the onion is soft. Add the leek sliced into half-rings and once soft add the lentils. Fry the lentils on a high heat until coated, add 1l water and bring to the boil. Simmer for 10 minutes. Add the roughly chopped potatoes and simmer for another 10 minutes. Add the lovage, parsley, sausages, vinegar and salt to taste. Bring to the boil and cover with a lid. Remove from the heat and leave to stand for 15 minutes.