Lentil stew with sausages

Lentil stew with sausages

Helga, dentist and mother


„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 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
200 g
lentils (black/beluga)
150 g
potatoes
2
carrots
100 g
celery root
100 g
leeks
1½ 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
Metric
Imperial
  • 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

Enjoy with

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.

Nutrition per serving

Cal
416
Protein
20g
Fat
25g
Carb
27g

Step 1/4

Cut potatoes, carrots, and celery root into bite-sized pieces. Cut bacon into small cubes and sausages into rounds. Finely slice leeks and parsley.
  • 150 potatoes
  • carrots
  • 100 celery root
  • 50 bacon
  • sausages
  • 100 leeks
  • 20 parsley
  • cutting board
  • knife

Cut potatoes, carrots, and celery root into bite-sized pieces. Cut bacon into small cubes and sausages into rounds. Finely slice leeks and parsley.

Step 2/4

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.
  • tbsp butter
  • large saucepan
  • cooking spoon

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.

Step 3/4

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 vegetable stock
  • 200 lentils
  • salt

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.

Step 4/4

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
  • tbsp sugar
  • salt
  • pepper

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!