Lentil stew with sausages

Lentil-stew-with-sausages-4
I double the recipe and freeze the stew without the sausages. It warms up in a flash and makes a super quick weeknight meal.

 

Difficulty: Easy

Time: 50 min. preparation time, 0 min. baking time

Nutrition: Calories ca 416 / Protein 20g / Carbohydr. 27g / Fat 25g

Ingredients (6 servings)

200 glentils (black/beluga)
150 gpotatoes
2carrots
100 gcelery root
100 gleeks
1.5 lvegetable stock
50 gbacon
1 tbspbutter
50 mlwhite wine vinegar
4sausages (Vienna sausages or Frakfurters)
20 gparsley
1 tbspsugar
salt
pepper

Utensils

large saucepan, cooking spoon, cutting board, knife

Wine Tip

Chardonnay, California
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.

Step 1

Lentil stew with sausages

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

Step 2

Lentil stew with sausages

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

Step 3

Lentil stew with sausages

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

Step 4

Lentil stew with sausages

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