1. The night before, sort out the lentils, rinse them, and let them soak in cold water for about 12 hours.

2. Dice the bacon. Peel the onion and dice it finely. Clean or peel the greens, cut the celery and carrots into small cubes, wash the leek thoroughly and then cut it into rings and chop coarsely. Rinse the lentils again and drain.

3. Add the butter to a large pot and fry the bacon in it. Add the onion and cook until soft and glossy. Next, add the chopped greens and drained lentils and cook for a few minutes. Deglaze with the vegetable stock, add the bay leaf, marjoram, thyme, and savory (Bohnenkraut) and let simmer over medium heat for about 50-60 minutes. After about 30 minutes, add the sausages and let them heat up with the stew. Season with salt, pepper, and the Aceto balsamico. Serve with additional vinegar.