350 g green lentils
200 g celery root
200 g carrot
1-1,5 l vegetable stock
2 tbsp flour
4 Debrecener sausages
Wash the lentils and drain. Dice the celery and carrots, finely chop the onion. Heat olive oil in a large saucepan and roast the vegetables well, add lentils and sauté.
Deglaze with 1 liter vegetable stock and add bay leaf. Season with salt, pepper and simmer for about 25 minutes. Stir from time to time and add a little stock as needed.
Mix the flour with a little of stock, stir in the stew and simmer for about 10 minutes, so that the soup thickens slightly.
Slice the sausages and fry in a hot pan in a little of oil until golden brown. Add to the stew and season with finely chopped parsley.