Lentil stew with sausages
Time: 50 min. preparation time, 0 min. baking time
Nutrition: Calories ca 416 / Protein 20g / Carbohydr. 27g / Fat 25g
Ingredients (6 servings)
|200 g||lentils (black/beluga)|
|100 g||celery root|
|1.5 l||vegetable stock|
|50 ml||white wine vinegar|
|4||sausages (Vienna sausages or Frakfurters)|
large saucepan, cooking spoon, cutting board, knife
The smoky flavors of the lentil stew require a wine with equally potent aromas, such as a white wine with plenty of oak. A dry Californian chardonnay would thus be a perfect choice.
Cut potatoes, carrots, and celery root into bite-sized pieces. Cut bacon into small cubes and sausages into rounds. Finely slice leeks and parsley.
cutting board, knife
150 g potatoes / 2 carrots / 100 g celery root / 50 g bacon / 4 sausages / 100 g leeks / 20 g parsley
In a large saucepan, melt butter over medium-high heat and fry bacon for approx. 3 – 5 min. until browned. Add carrots, celery root, and leeks and fry for approx. 3 – 5 min. until slightly browned.
large saucepan, cooking spoon
1 tbsp butter
Deglaze with vegetable stock. Add potatoes and lentils. Season with salt to taste. Stir thoroughly and let simmer for approx. 25 – 30 min. until potatoes and lentils are tender.
1.5 l vegetable stock / 200 g lentils / salt
Add sausages and let simmer for approx. 5 – 7 min. until they are hot. Add vinegar and sugar. Season to taste with salt and pepper. Add parsley and serve immediately. Enjoy with a slice of crusty bread!
50 ml white wine vinegar / 1 tbsp sugar / salt / pepper