Lentil and Sausage Stew
This lentil and sausage stew is intended for eating with spätzle. It is a slightly modified recipe; the traditional one has no tomato and honey. But, as with many "national meals," there are different opinions. Try different variations until you get your own taste for it; the most important things for a traditional taste are the vinegar and the bay leaves.
- Time
- 1 hour
- Servings
- 2–3
Ingredients
- 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
Method
- Wash the lentils in sieve and cook them over low heat in the 1 litre of water for 40–50 minutes.
- About 20 minutes before the end of the cooking, add the carrot, onion, potatoes, garlic, sausages, bay leaf, and pork belly.
- After cooking, put the pot on the side and keep it warm.
- Melt the butter in the little pot, add the flour, and cook carefully until brown, stirring the whole time.
- Slowly and gradually add the ⅓ litre water, and bring to a boil.
- Add the tomato paste, vinegar, and honey. Season with salt and pepper to your liking.
- Stir the sauce into the lentils, mix well, and keep warm.
Notes
- Perhaps at first you will think, "how can vinegar go in this stew?"; you will be surprised how well it fits, so don't be shy with it. You can also serve additional vinegar along with the meal.
- Before eating, pick out the bay leaves.
- Like many stews, lentil stew should be re-heated and tastes better the next day.
Equipment
- Medium-sized pot
- Small pot
- Sieve