Peel carrots and celery, wash and cut into 1.5 cm cubes.
Peel the onion, halve and cut into strips. Cut peeled garlic into thin slices. Heat oil in a saucepan. Sauté onion and garlic briefly, add carrots and celery, douse with 1 / 2 l soup, bring to a boil, cover and simmer about 7 minutes.
Slice the sausages and add them with the lentils and balsamic to the pan. Douse with the remaining soup, bring to a boil and simmer another 2 minutes.
Stir in parsley and season with salt and pepper.