Quarter the onions. Cut onions, celery and carrots into coarse slices. Heat oil, sauté vegetables in it.
Add clear soup, bring to the boil and continue cooking for 10 minutes.
Drain lentils, cut kabanossi into slices, add both to soup and heat.
Cut sage leaves into thin strips and add.
Season stew with pepper, salt, vinegar and cayenne pepper.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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