Lentil Stew with Sausage Spread

Soak dried lentils in cold water for one night.

Cut pancetta into cubes. Rinse greens. Dice carrots, celery and parsley root, cut leek into rings.

Peel and dice garlic and onions. Heat oil in a large saucepan over medium heat. Sauté pancetta and vegetables in it. Fill up with vegetable soup. Drain the prepared lentils in a sieve and add them. Add the sausages and cook on medium heat for 45 minutes. Chop parsley and add before serving. Season with salt, pepper and vinegar.

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