1. Start by preparing the ingredients. Peel and finely dice the onion and garlic. Peel (or just clean) and dice the carrots. Clean the celeriac, peel if necessary, and finely dice. Cut the leek into rings, rinse well to get rid of any sand/soil between the layers. Rinse the lentils well and let them drain. Cut the potatoes into pieces, or if they are small, simply cut them in half. I like to use potatoes that are good to eat with the skin on – you just have to brush/clean them properly beforehand. Slice the sausages and set everything aside.

2. Heat up a large Dutch oven (or cooking pot) with some olive oil. Add the onion and garlic and sauté until soft and glossy. Add the carrots, celeriac, and leek, and fry briefly. Next, add the drained lentils and roast them briefly with the veggies. Add the tomato purée, Herbs de Provence, and paprika powder and mix well. Give the tomato purée a little time to roast, so flavors can develop, then deglaze everything with the hot veggie stock. Add the potato and sausage, season with salt and pepper. Cover the Dutch oven/pot with a lid and let the stew simmer (over reduced heat) for about 40-45 minutes.

3. When the potatoes are (not too) tender, the stew is ready to be served. Season with more salt and pepper, if necessary. Serve the stew in bowls, add red wine vinegar to your liking, and garnish with chopped chives (optional).