recipe.exchange

Lentil and Sausage Stew

@arecipe.bsky.social

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.

Total 01:00
Yield 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

Instructions

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

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Lentil_and_Sausage_Stew