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Lentil and Sausage Stew

Lentil and Sausage Stew — a german recipe, 17 ingredients, about 60 min.

Serves 2 · 60 min · German

contains glutencontains dairycontains meatcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 250 grams dry brown lentils
  • 1 litre water for the lentils (needed for the sauce; don't use more)
  • 1 carrot, diced
  • 1 onion, chopped
  • 2–3 potatoes, peeled
  • 2 cloves of garlic
  • 2 pairs of scalded sausage, whole or in pieces
  • 1 large piece of smoked pork belly
  • >1 bay leaf
  • 40 grams butter
  • 40 grams flour
  • ½ litre water
  • 1 tablespoon tomato paste
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • about 1 teaspoon salt
  • Pepper
Make it lactose-friendly
  • 40 grams butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Wash the lentils in sieve and cook them over low heat in the 1 litre of water for 40–50 minutes.
  2. About 20 minutes before the end of the cooking, add the carrot, onion, potatoes, garlic, sausages, bay leaf, and pork belly.
  3. After cooking, put the pot on the side and keep it warm.
  4. Melt the butter in the little pot, add the flour, and cook carefully until brown, stirring the whole time.
  5. Slowly and gradually add the ⅓ litre water, and bring to a boil.
  6. Add the tomato paste, vinegar, and honey. Season with salt and pepper to your liking.
  7. Stir the sauce into the lentils, mix well, and keep warm.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0