cubes.
Finely chop the onion, garlic and celery.
Heat the butter or vegetable oil in a large pot over medium heat.
Add the onion, garlic, carrot and celery, then sauté for 4–5 minutes until softened.
Add the lentils, potatoes, bay leaf and dried thyme.
Pour in the broth and bring everything to a boil.
Reduce the heat, cover partially and simmer for 30–40 minutes, or until the lentils are tender.
Stir in the mustard and vinegar, then season with salt and black pepper.
Add the sliced sausages during the last 5 minutes if desired.
Remove the bay leaf, garnish with
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