Peal and finely chop the onions and carrots. Finely chop the celery and garlic. Peal and chop the potato into 2cm chunks. Rinse the lentils thoroughly.
Cook the chilli, onion, carrot, celery, and garlic in 1 T olive oil for about 6 min. Add the potato and cook a further 5 min. Add 600 ml water and bring to a simmer. Add bouillon, tomatoes, and lentils. Simmer for 20 min. or until the lentils are soft.
Meanwhile, cook the pancetta for 5 min. until crispy around the edges. Drain and set aside.
Rinse mussels under running water. Tap mussels on the edge of the sink; discard those that do not close. Leave the rest in cold water.
Peal and finely chop the shallots and garlic; finely chop the celery, leek, and carrots. Chop the butter into cubes and divide. Saute vegetables in half of the butter for about 3 minutes; add white wine, bay leaf, and thyme and bring to a high heat. Add mussels and cook on high for five minutes, shaking occasionally. Remove thyme and bay leaf. Bring cooking liquid to a boil and add the remainder of the butter, whisking. Serve with chopped fresh parsley.
Heat 2 T oil in a soup pan,and cook the onion until golden brown. Add the garlic and cook for a minute, and then add the celery and carrots.
Add the broth and rosemary to the vegetables. Bring it to a boil and cook for 15 min. Add the dumplings for the last 5 minutes.
In a frying pan, heat the remaining T of oil and fry the bratwurst slices 15-20 minutes. Remove from pan and drain. Season the soup with salt and pepper. Pour the soup into bowls and add the bratwurst.