German Linseneintopf with Blood Sausage

Method

1. Rinse the lentils and soak them for 1 hour.
2. In a pot, sauté the onion, carrots, and celery until softened.
3. Add the lentils and water, then simmer for 30 minutes.
4. Slice the blood sausage and add it to the soup.
5. Season with thyme, salt, and pepper, and simmer for another 10 minutes.