Chop the bacon into little cubes, peel the onions and finely cube them.
150 g bacon, 2 onions
Heat the olive oil in a pot and fry the bacon and onions until the onions are translucent.
1 tablespoon olive oil
In the meantime rinse the lentils under running water. Then add the lentils with the stock/broth into the pot. Leave the soup to cook for about 30 minutes on medium to low heat. (Please check the cooking instructions on your lentils as cooking time might vary according to the type of lentils you are using).
250 g lentils, 2 ltr vegetable stock /broth
Chop the leeks into rings, peel the potatoes and carrots and roughly cube them.
1 leek, 3 potatoes, 2 carrots
Add the vegetables to the lentils and cook for a further 10 minutes on medium heat. Adding the vegetables at the end of the cooking time will mean that they retain most of their vitamins.
Once the vegetables and lentils are cooked, season with salt, pepper, and sugar. Add the vinegar spoon by spoon, as the right quantity depends on your preference. If you would like your soup to be more liquid, you can add more broth.
1 teaspoon sugar, 4 tablespoon white wine vinegar
Turn off the stove, and add in the sausages to warm them up. Leave them for about 5 minutes. By this time the soup should no longer be boiling and the sausages warm.
3 sausages (Frankfurters or smoked sausages)
Serve hot with some bread on the side.
rye bread or a crusty roll