Lentil soup with smoked sausage and vegetables

To start this hearty lentil soup, rinse the lentils under cold water and let them drain.

Peel the carrot, parsley root, and celery, and cut them into small cubes.

Peel the onion and garlic. Finely chop the onion, mince the garlic.

Cut the smoked sausage into thin, even slices so it releases its flavor.

In a pot, heat the oil and cook the onion until translucent.

Add the sliced sausage and fry briefly until it releases fat and becomes fragrant.

Stir in the carrot, parsley, and celery and sauté for 3-4 minutes.

Add the garlic and sweet paprika, stir briefly to prevent the paprika from becoming bitter.

Add the rinsed lentils and pour in the vegetable broth.

Bring to a boil, reduce the heat, and cook covered for about 30 minutes until the lentils are tender.

Add water as needed if the soup reduces too much.

Salt the soup, pepper it, and add marjoram.

If you want to thicken the soup, mix plain flour in a little cold water and pour it into the soup while stirring constantly. Cook for another 5 minutes.

Divide the soup into bowls, garnish with chopped fresh parsley.

Serve with a slice of fresh bread.