Lentils
(Spring-) Onion
stock-cubes
carrots
potatoes
pancetta
Wieners
Parsley
other veggies as you like (I had none, but leek would go well I think)
Preparation: Soak lentils overnight in cold water. The next day, drain and rinse. Fry diced onion and pancetta in a big pot in a bit of oil, add lentils and cover with boiling water. Add some stock-cubes and let simmer - you might check on package instructions for the lentils. I added the dices potatoes and carrots about 10-15 minutes before the end of cooking time of the lentils and the wieners about 5 minutes before the end. Throw in some parsley and/or other spices. Serve hot with bread (or add more potatoes to make it a complete meal). A dash of vinegar goes really well with this soup!
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