1/2 lb lentils, 2 carrots, 1 parsnip, 1 small red onion, 4 tablespoons oil, 1 heaping tablespoon flour, 2 bay leaves,
1 bouillon cube or 1 tablespoon spice mixture, 1/2 tablespoon spicy paprika paste, 1 tablespoon mustard, 3/4 cup sour cream, 1 teaspoon vinegar, 1/2 bunch of parsley, 4 hot dogs or 14 oz sausages
Remove lentils with imperfections, wash and soak the others overnight or least for 2-3 hours. Clean the vegetables. Chop the carrot and the parsnip into thin slices, the onions into small pieces. First sauté the onion on hot oil, then add the other vegetables. Sift on the flour, mix well then cover with 1 1/2 quarts of water. Add the drained lentil, bring to a boil while stirring constantly. Add the spices then cook on low heat until tender. Mix the sour cream with a few spoonfuls of the hot soup then add mixture to the soup to thicken. Add some vinegar to taste. Finally, stir in the sausage cut into slices and the finely chopped parsley.
Preparation time: 45 minutes + soaking time