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Lentil and Sausage Stew
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Germany
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518638
License: CC BY-SA 4.0 · Wikibooks contributors
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
Directions
Lentils
- 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.
Roux
- 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.
Equipment
Medium-sized pot, Small pot, Sieve
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.