Lentil stew with sausages
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 g | lentils (black/beluga) |
| 150 g | potatoes |
| 2 | carrots |
| 100 g | celery root |
| 100 g | leeks |
| 1.5 l | vegetable stock |
| 50 g | bacon |
| 1 tbsp | butter |
| 50 ml | white wine vinegar |
| 4 | sausages (Vienna sausages or Frakfurters) |
| 20 g | parsley |
| 1 tbsp | sugar |
| 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
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
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
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
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
