Soak the lentils in enough water for one night. Cut the pancetta into small cubes. Remove the skin from the onion and carrots and also cut into small cubes, heat 1 tbsp. butter in a saucepan and sauté the onions in it for 3 min. until translucent. Add the bacon cubes to the onions and sauté for another 3 minutes, add the paradeis pulp and sauté everything together for another 5 minutes. Heat the chicken stock in a separate saucepan.
Add the carrot cubes to the onions, sauté for 2 min, sprinkle with sugar, extinguish with 2 tbsp vinegar and cook. Pour the lentils into a sieve and drain well. Put the lentils in the saucepan and add a quarter l of poultry stock and simmer gently over low heat for about 1 hour.
Thoroughly remove the peel from the potatoes and butter turnip, rinse and cut into 1 cm cubes. After about 20 minutes of cooking, add the diced potatoes and turnips to the lentils, gradually add the remaining stock and finish cooking.
Clean leek, cut in half lengthwise, rinse thoroughly, dry and cut into small cubes. About 5 minutes before the end of the cooking time, add the leek to the lentils. Rinse, dry and coarsely chop the parsley. Cut the Frankfurter sausages diagonally into 1 cm thick slices and put them into the stew to warm up.
Cut the remaining cold butter into small cubes. Season the lentil stew with salt, pepper, 2 tbsp vinegar and 2 pinches of sugar. Add the cold butter to the stew.
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