- 1 tablespoon neutral oil like vegetable or canola
- 2 small or 1 large onion, chopped (about 1 cup)
- 1 pound dry brown lentils (Tellerlinsen, if you can find them)
- 1 teaspoon marjoram
- 6 cups water
- 1 leek, cleaned and chopped
- 2 medium potatoes, peeled and cubed (1 1/2 cups)
- 2 small carrots, peeled and chopped (3/4 cup)
- 3/4 pound sausage, sliced (good choices are hot dogs, bockwurst and knackwurst, or dried salami-like
- Jägerwurst, also known as hunter sausage)
- 2 tabelspoons granulated instant broth, chicken, beef or vegetable flavor
- 1 tablespoon balsamic vinegar
- 1 tablespoon white vinegar
- Coarsely ground pepper
- Brown the chopped onion in 1 tablespoon vegetable or canola oil.
- Wash the 1 pound of dry brown lentils under running water and drain.
- Add lentils and 1 teaspoon dried marjoram to onions and cook for 1 minute.
- Add 6 cups water and bring to a slow boil (do not salt because the sausage and broth you will use later on are salty enough).
- Cook for 25 minutes.
- While the lentils are cooking, prepare the other vegetables by washing, peeling and chopping 2 medium peeled potatoes and 2 small peeled carrots (1/2-inch cubes for potatoes, a little smaller for carrots).
- Add to lentils and cook for 35 more minutes. Add 3/4 pound sliced sausage and granulated instant chicken, beef or vegetable broth.
- Season with 1 tablespoon balsamic vinegar, 1 tablespoon white vinegar, or to taste, and pepper.
- Salt only if necessary.
- Ladle into warmed bowls and serve with hearty fresh German bread like bauernbrot or vollkornbrot.