Wash, dry and trim the vegetables. Small dice the carrots, celery and onion. Medium dice the potatoes.
600 grams potatoes, 200 grams carrots, 200 grams celery, 200 grams onions or leeks
Rinse the lentils in a mesh strainer and set aside.
In a large stock pot, melt the butter and over medium heat and add the cut up vegetables and potatoes. Cook for 5ish minutes without stirring too much.
2 Tablespoons butter, 600 grams potatoes, 200 grams carrots, 200 grams celery, 200 grams onions or leeks, 2 ½ liters vegetable broth, 1 bay leaf
Add the lentils, broth and bay leaf and cover with a lid. Bring to a boil, then turn to a simmer and cook for 30 minutes.
Add the vinegar, tomato paste, sugar and season to taste with salt and pepper.
6 Tablespoons red wine vinegar, 2 Tablespoons sugar, 1 Tablespoon tomato paste, 450 grams dried lentils
If you would like to add the Wiener sausages, you could either slice them up and at them at this point to simply warm up (they're already cooked). Or you can warm them separately in a pot of water (do not boil or the skin will crack).
6 Wiener sausages
Serve and garnish with fresh parsley and some good bread such as my German rye sourdough. Guten Appetit! parsley